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    Home » Recipes » Breakfast

    Green Banana Spinach Pancakes (No Egg, Vegan)

    Published: Dec 22, 2020 · Modified: May 1, 2025 by Marinela Malcheva


    Jump to Recipe

    These Green Banana Spinach Pancakes are the ultimate fluffy and delicious breakfast or snack made with ripe bananas, fresh spinach, and hearty oats.

    This easy, vegan, dairy-free, and refined sugar-free recipe comes together in a blender with no flour, no egg, and no milk - perfect for busy mornings or a healthy, vibrant treat that everyone will love!

    Love pancakes for breakfast? Try my gluten-free gram flour pancakes or oat milk pancakes next.

    Green banana spinach pancakes (no egg).

    After testing and tweaking the recipe a few times, I finally found the perfect balance for these green banana spinach pancakes.

    They’re soft, moist, and naturally sweetened with ripe bananas, and the best part? You can’t taste the spinach at all! The beautiful green color comes from the spinach itself—no food coloring needed, just like my spinach banana muffins.

    I love making them ahead of time for a quick breakfast or even having them for dinner with maple syrup, homemade peanut butter, and fresh fruit.

    Sometimes, I make a double batch and serve them with a big bowl of my winter fruit salad for the whole family—such an easy and healthy meal everyone enjoys!

    Vegan spinach banana pancakes with green color.

    Why You'll Love This Recipe

    • It’s completely egg-free, plant-based, and gluten-free, making it perfect for anyone with dietary restrictions.
    • Made without flour, just hearty oats and wholesome ingredients blended.
    • Great for meal prep—make a big batch and enjoy them throughout the week.
    • A kid-friendly finger food that’s easy for little ones to pick up and enjoy.
    • Easy to pack for lunchboxes or quick snacks on the go.
    • Naturally sweet and delicious, with no spinach taste, everyone in the family will love them!
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • How To Make Vegan Banana Spinach Pancakes
    • Storage
    • Substitutions and Variations
    • Marinela's Tips
    • Best Toppings for Pancakes
    • Frequently Asked Questions (FAQ's)
    • More Vegan Breakfast Ideas
    • Easy Recipes With Ripe Bananas
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Vegan banana spinach oat pancakes ingredients.
    • Bananas: Use ripe bananas with brown spots for the best sweetness.
    • Fresh spinach: Both baby spinach and regular spinach work—just wash it well.
    • Rolled oats: Old-fashioned or quick oats are fine since we’ll blend them into oat flour.
    • Baking powder: Makes the pancakes fluffy and light.
    • Vanilla extract: Adds a hint of sweetness.
    • Sparkling water: Keeps the batter light and airy.
    • Cinnamon: Adds warmth and a cozy flavor
    • Salt: Balances the flavors.

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Vegan Banana Spinach Pancakes

    Blended oatmeal into oat flour for vegan pancakes.

    Blend oats: In a high-speed blender, blend the rolled oats into a fine flour.

    Green banana spinach oatmeal pancake batter.

    Prepare the batter: Add the rest of the ingredients and blend again until the batter is smooth and lump-free.

    Cooking green banana spinach pancake in non stick pan.

    Cook the pancakes: Heat a nonstick pan or griddle over medium-high heat and lightly oil it. Scoop about ¼ cup of batter and cook until small bubbles form on top and the edges look dry, about 2 minutes per side, until golden brown.

    Green banana spinach pancakes without eggs.

    Serve & Enjoy: Repeat with the remaining batter. Serve warm with peanut butter, maple syrup, and fresh or frozen fruit.

    Hint: For the pancakes to have the right texture, make sure to measure 1 cup of mashed bananas before blending.

    Storage

    • Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a pan, toaster, or microwave before serving.
    • Freezer: Let the pancakes cool completely, then stack them with parchment paper in between to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2 months.
    • To reheat: Warm frozen pancakes in a toaster, skillet, or microwave until heated through.
    Vegan spinach and banana pancakes with oatmeal.

    Substitutions and Variations

    • Oats: Use gluten-free oats if needed to keep the recipe gluten-free.
    • Spinach: Swap spinach for kale or another mild leafy green for a similar color and nutrient boost.
    • Sparkling water: If you don’t have sparkling water, regular cold water or plant-based milk will work, though the pancakes may be slightly less fluffy.
    • Bananas: If you don’t have ripe bananas, try unsweetened applesauce for a similar natural sweetness.
    • Cinnamon: Add nutmeg, cardamom, or pumpkin spice for a different flavor twist.
    • Sweetener: For extra sweetness, mix a teaspoon of maple syrup or date syrup into the batter.
    • Add-ins: Stir in chocolate chips, chopped nuts, or blueberries for more texture and flavor.

    Marinela's Tips

    • Make sure to blend the batter until completely smooth for the best pancake texture. Stop and scrape the sides if needed.
    • The batter should be pourable but not too runny. If the batter is too thick, add a splash of sparkling water to thin it out.
    • Adjust the heat as needed. If the pancakes are browning too quickly, lower the heat. If they're not browning enough, increase it slightly.
    • If you don't have a powerful blender, blend the oat flour separately, then blend the other ingredients. Mix it all in a bowl.
    • Make sure your baking powder is fresh—if it's old, your pancakes won't be light and fluffy.
    • Make mini pancakes (silver dollar size) for easy finger food.

    Best Toppings for Pancakes

    • Peanut butter and maple syrup for a classic combo.
    • Fresh berries and a drizzle of agave or date syrup.
    • A dollop of dairy-free yogurt with a sprinkle of cinnamon.
    • Sliced bananas and a handful of granola for crunch.
    • Almond butter and a few chocolate chips for a treat.
    • A spoonful of nut butter and sliced apples with a dash of cinnamon.
    • Coconut flakes and dark chocolate shavings for a tropical twist.

    Frequently Asked Questions (FAQ's)

    Can I use frozen spinach instead of fresh?

    Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before blending.

    What if I don’t have sparkling water?

    You can substitute sparkling water with regular cold water or plant-based milk.

    Are these pancakes gluten-free?

    Yes, as long as you use certified gluten-free oats, the recipe is completely gluten-free.

    More Vegan Breakfast Ideas

    • Chia pineapple pudding
    • Snickers overnight oats
    • Cinnamon roll oatmeal
    • Chocolate protein chia pudding (vegan)
      Chocolate Protein Chia Pudding (Vegan)
    • Chia and flaxseed pudding breakfast recipe overnight.
      Chia and Flaxseed Pudding
    • Mango overnight oats without yogurt.
      Mango Overnight Oats (Without Yogurt)
    • Vegan pumpkin overnight oats with chia seeds (no yogurt).
      Vegan Pumpkin Overnight Oats With Chia Seeds (No Yogurt)

    Easy Recipes With Ripe Bananas

    • Chocolate chunk banana bread (no baking soda)
    • Pumpkin and banana muffins
    • Pumpkin banana bread without eggs
    • Banana chocolate chunk muffins

    📖 Recipe

    Green banana spinach pancakes (no egg).

    Green Banana Spinach Pancakes (No Egg, Vegan)

    Marinela Malcheva
    These Green Banana Spinach Pancakes are the ultimate fluffy and delicious breakfast or snack made with ripe bananas, fresh spinach, and hearty oats.
    This easy, vegan, dairy-free, and refined sugar-free recipe comes together in a blender with no flour, no egg, and no milk - perfect for busy mornings or a healthy, vibrant treat that everyone will love!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian
    Servings 10 pancakes
    Calories 85 kcal

    Equipment

    • Blender
    • Non-stick frying pan

    Ingredients
      

    • 2 cups rolled oats
    • 1 cup mashed bananas ~2 bananas
    • 2 cups fresh spinach lightly packed
    • 1 cup sparkling water or cold water/plant-based milk
    • 1 tablespoon baking powder + more for greasing the pan
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 1 tablespoon vegetable oil or butter for frying

    Instructions
     

    • In a high-speed blender, blend the rolled oats into a fine flour.
      2 cups rolled oats
    • Add the rest of the ingredients and blend again until the batter is smooth and lump-free.
      1 cup mashed bananas, 2 cups fresh spinach, 1 cup sparkling water, 1 tablespoon baking powder, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon salt
    • Heata non stick pan or griddle over medium-high heat and lightly oil it. Scoop about ¼ cup of batter and cook until small bubbles form on top and the edges look dry, about 2 minutes per side, until golden brown.
      1 tablespoon vegetable oil or butter
    • Repeat with the remaining batter. Serve warm with peanut butter, maple syrup, and fresh or frozen fruit.

    Notes

    • For the pancakes to have the right texture, make sure to measure 1 cup of mashed bananas before blending.
    • Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a pan, toaster, or microwave before serving.
    • To freeze, let the pancakes cool completely, then stack them with parchment paper in between to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2 months.
    • Warm frozen pancakes in a toaster, skillet, or microwave until heated through
    • Make sure to blend the batter until completely smooth for the best pancake texture. Stop and scrape the sides if needed.
    • The batter should be pourable but not too runny. If the batter is too thick, add a splash of sparkling water to thin it out.
    • Adjust the heat as needed. If the pancakes are browning too quickly, lower the heat. If they're not browning enough, increase it slightly.
    • If you don't have a powerful blender, blend the oat flour separately, then blend the other ingredients. Mix it all in a bowl.
    • Make sure your baking powder is fresh—if it's old, your pancakes won't be light and fluffy.
    • Make mini pancakes (silver dollar size) for easy finger food.
    • See the post above for recipe variations and topping ideas.
       

    Nutrition

    Calories: 85kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 196mgPotassium: 174mgFiber: 2gSugar: 3gVitamin A: 577IUVitamin C: 4mgCalcium: 88mgIron: 1mg
    Keyword banana, banana spinach pancakes, green pancakes, oatmeal, spinach, spinach oat pancake, vegan pancakes
    Tried this recipe?Let us know how it was!

    This post is featured by Twinkl in their ‘Pancake Day 2022’ blog.

    If you try these vegan spinach and banana pancakes, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.


    More Breakfast

    • Vegan blended chia pudding.
      Blended Chia Pudding
    • Tofu scramble for a high-protein vegan breakfast.
      Tofu Scramble (High-Protein Vegan Breakfast)
    • Banana chia overnight oats without yogurt.
      Banana Chia Overnight Oats (No Yogurt)
    • Vegan blackberry banana bread.
      Vegan Blackberry Banana Bread (Moist and Fluffy)

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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