Best Banana Spinach Pancakes

4 servings


5 minutes

active time

20 minutes

total time


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))


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 surface—the batter should spread fairly thinly on its own—and 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.


Serving Size



237 kcal

Total Fat

6 g

Saturated Fat

2 g

Unsaturated Fat

3 g

Trans Fat



104 mg


206 mg

Total Carbohydrate

40 g

Dietary Fiber

6 g

Total Sugars

11 g


9 g

4 servings


5 minutes

active time

20 minutes

total time
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