Banana Spinach Pancakes

The introduction

Sometimes making pancakes can feel like you are on a hamster wheel with the same old thing, so let's say goodbye to bland, boring breakfasts!

This recipe is proof that healthy eating doesn’t have to be dull or complicated.

Whether you’re sneaking veggies into your childrens plate or simply upgrading your own morning routine, these vibrant green pancakes are as fun to eat as they are to make.

Getting your little ones (or even adults) to eat their veggies can feel like a full-time job especially if you’ve got picky eaters at the table.

What if you could serve up a stack of these green smoothie pancakes that’s secretly packed with leafy greens and still tastes amazing?

These pancakes are the ultimate hidden veggie hack soft, fluffy, and naturally sweet with zero spinach taste.

Reasons to make this recipe

• Great for anyone who is a picky eater or who doesn't "care for greens".
• These pancakes are a great way for hiding greens.
• No refined sugar - only bananas are used.
• Quick and easy blender pancakes - a pour, fry and flip recipe!
• The perfect way to use any leftover spinach or bananas so they don't go to waste
• The green colour makes them more appealling to children
• Suitable for those who are grain and gluten free.

Ingredients you will need

• Spinach - This is a leafy green powerhouse which adds vibrant colour and a boost of iron, folate and fibre.
• Coconut flour - Naturally gluten free but highly absorbant so needs a lot of liquid (hence the large amount of eggs) helps to create a light, airy texture.
• Xanthan gum - Helps to bind the ingredients and imporve the overall texture.
• Bananas - Semi ripe if possible, which strikes a balance between sweet and starchy while acting as a subtle sweetener.
• Eggs - The eggs provide the structure and help to bind everything together.
• Pink salt/vanilla - Helps to enhance the taste.
• Olive oil - For cooking the pancakes.

Add ins, variations and toppings

• Fruit - blueberries/cherries chopped or even grated apple/pear, raisins or dates.
• Nuts and seeds - chia/flaxseeds, peanuts, cashews, sunflower seeds, pumkin seeds
• Nut butter
• The zest from a fruit i.e. orange, lemon, lime etc..
• Dairy free chocolate chips.
• Protein powder
• Spices - cinnamon, nutmeg, ginger, caraway seeds.
• Coconut yoghurt, ginger syrup, maple syrup, crushed nuts/seeds (topping)

Notes and tips

• I recommend using a sturdy non-stick crepe pan along with a ladle to pour some of the batter onto the pan.
• Although the pancakes are green in colour, you should still be able to tell that they have cooked because a light-ish golden hue should come through.
• If you want to increase the sweetness of the pancakes, you can use a sweetener of your choice and either add it to the batter or drizzle with my Ginger Syrup recipe.
• Add the wet ingredients to the blender first because they are nearer to the blend and will ease the blending process.
• Coconut flour pancakes are more delicate then wheat based ones, so keep the heat level low-medium and be extra careful when flipping them over.
• You can crack up the protein power by using eggs whites alone and omitting the yolk.
• Can use any leafy green .i.e kale etc... to make these pancakes.

More pancake and porridge recipes to try

• Creamy Millet Porridge
• Roasted Almond Porridge
• Sweet Potato Porridge
• Jamaican Rice Porridge
• Vegan Spinach Pancakes
• Chocolate Chip Pancakes
• Vegan Cassava Flour Pancakes
• Plantain Pancakes