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.
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!
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:
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
Blend oats: In a high-speed blender, blend the rolled oats into a fine flour.
Prepare the batter: Add the rest of the ingredients and blend again until the batter is smooth and lump-free.
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.
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.
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)
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before blending.
You can substitute sparkling water with regular cold water or plant-based milk.
Yes, as long as you use certified gluten-free oats, the recipe is completely gluten-free.
More Vegan Breakfast Ideas
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, Vegan)
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
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.
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