Best Banana Spinach Pancakes
4 servings
servings5 minutes
active time20 minutes
total timeIngredients
2 cups lightly packed baby spinach
2 small very ripe bananas ((about 1 cup tightly packed sliced bananas))
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
1½ teaspoons baking powder
1 teaspoon cinnamon
1 cup buckwheat flour or whole wheat
Coconut oil for cooking ((or unsalted butter))
Directions
Add all ingredients to a blender except the flour.
Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
Stir or pulse in the flour and thoroughly combine without over-mixing.Â
Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surfaceâthe batter should spread fairly thinly on its ownâand let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.Â
Flip and cook for an additional 3 minutes, or until fully cooked.
Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.
Serve warm with fruit, maple syrup, or another favorite dip.
Nutrition
Serving Size
-
Calories
237 kcal
Total Fat
6 g
Saturated Fat
2 g
Unsaturated Fat
3 g
Trans Fat
-
Cholesterol
104 mg
Sodium
206 mg
Total Carbohydrate
40 g
Dietary Fiber
6 g
Total Sugars
11 g
Protein
9 g
4 servings
servings5 minutes
active time20 minutes
total time