Green Banana Spinach Pancakes (No Egg, Vegan) -

Green Banana Spinach Pancakes (No Egg, Vegan)

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

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings 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

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