Banana Spinach Pancakes

Learn how to put a fun, nutritious twist on your morning pancakes with these banana spinach pancakes. They are are the perfect way to sneak in your greens while keeping things tasty and kid-friendly. They’re gluten-free, dairy-free, naturally sweetened and loaded with leafy greens.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 473kcal

Author Charla

Ingredients

6 large eggs
1 teaspoon vanilla extract
3 large bananas semi ripe-ripe
1½ cups spinach (45g) tightly packed
⅓ cup coconut flour (40g)
1 teaspoon xanthan gum
1 teaspoon baking powder
⅛ teaspoon pink salt
olive oil for frying
Ginger syrup and fruit for the topping and drizzle

Instructions

Place the eggs, vanilla, bananas, spinach, coconut flour, xanthan gum and pink salt in the blender.
Blitz the ingredients into a smooth batter. The batter should be thick and lump free.
Leave the batter to rest for 10 minutes so it thickens up (this is very important).
Pour some olive oil onto a non-stick crepe pan on medium-low heat.
Ladle some of the batter onto the pan in the form of a small circle.
Then allow the first side of the pancake to cook through. It should be firm with a dark/golden hue coming through.
Carefully flip the pancake over and cook the other side.
Repeat the last 2 steps using the rest of the batter.
Once done, decorate with fruit and drizzle with ginger syrup.

Notes

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.

Nutrition