Description

These Blender Banana Spinach Pancakes are a healthy and delicious breakfast option made by blending oats, spinach, ripe bananas, and other wholesome ingredients. They are naturally gluten-free if certified oats are used, packed with nutrients, and quick to prepare using a high-speed blender and stovetop cooking. These pancakes have a subtle sweetness and a beautiful green hue from the spinach, perfect for a nutritious start to your day.

Ingredients

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Dry Ingredients

2 cups rolled oats (uncooked, use certified gluten-free oats if necessary)
2 tsp baking powder (aluminum free suggested)
1/4 tsp fine salt
1 tsp cinnamon

Wet Ingredients

2 large eggs
1/4 cup milk of choice (unsweetened almond milk recommended)
1 cup mashed ripe banana (can substitute unsweetened applesauce)
2 tbsp maple syrup or honey
2 tbsp melted coconut oil or avocado oil, plus more for cooking

Vegetables

1-2 handfuls baby spinach (depending on desired greenness)

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Instructions

Prepare oat flour: Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour the oat flour mixture into a medium bowl and set aside.
Blend wet ingredients: In the same blender, combine the baby spinach, mashed banana, milk, melted oil, eggs, and maple syrup or honey. Blend until the mixture is very smooth and well pureed.
Combine mixtures: Pour the oat flour mixture back into the blender with the wet ingredients. Blend all together until the batter is smooth and fully combined. Adjust texture if needed.
Heat skillet and cook pancakes: Heat a skillet over medium-low heat, adding a little oil to prevent sticking. Once the skillet is hot, pour pancake batter using a 1/4 cup scoop or measuring cup for each pancake.
Cook first side: Cook until small bubbles form on the surface of the pancakes and the edges start appearing dry, about 2 minutes.
Flip and cook second side: Flip the pancakes carefully and cook the other side for another 2 minutes until golden and cooked through.
Serve and store: Place cooked pancakes on a plate and continue with remaining batter. Serve warm with toppings of your choice. Let pancakes cool completely before storing leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to one month.

Notes

Use certified gluten-free oats if gluten-free pancakes are desired.
Substitute mashed banana with unsweetened applesauce for variation.
Adjust spinach amount based on how green and nutrient-rich you want the pancakes.
Cook pancakes on medium-low heat to avoid burning and ensure even cooking.
Leftover pancakes freeze well; separate with parchment paper to avoid sticking.
Add a pinch of vanilla extract for extra flavor if desired.

Nutrition

Serving Size: 1 serving (approx. 3 pancakes)
Calories: 280
Sugar: 7g
Sodium: 180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 7g
Cholesterol: 60mg