Blender Spinach Banana Pancakes

Spinach banana pancakes with butter, syrup, and blueberries on a plate surrounded by ingredients and napkin.

Made with whole wheat flour and no added sugar, these green pancakes are a fun and nourishing breakfast for baby led weaning, older kids, and adults alike. Whip up a batch for weekend brunch, St. Patrick's Day, or as part of meal prep!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 78kcal

Author Lizzie Streit, MS, RDN

Equipment

Blender (see notes)

Ingredients

2 small overripe bananas about 1 cup mashed
1 cup baby spinach loosely packed, add more for a brighter color
1 egg
¾ cup milk I recommend cow's milk of any fat content
1 teaspoon vanilla extract
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch salt
1 to 2 tablespoons coconut oil for greasing the skillet
Toppings of choice butter, maple syrup, fresh fruit

US Customary - Metric

Instructions

Combine ingredients in a blender. Blend on low to medium speed, scraping down sides as needed, until smooth. This usually takes me about a couple of minutes.
I highly recommend adding the ingredients to the blender in the order they are listed. Adding the dry ingredients last prevents them from getting stuck to the sides of the blender.
Warm a nonstick griddle or skillet over medium low heat. Add a small amount of coconut oil to grease the pan.
Pour the batter into circles on the prepared pan. You can measure it out using a ¼-cup measuring cup for each pancake or just eyeball it. Cook over medium low for about 2 minutes per side until cooked through. To prevent over-browning and to preserve as much of the green color as possible, you may want to reduce the heat to low once the griddle or skillet has been warming up for a while. Add more coconut oil to grease the pan in between batches if needed.
Transfer the cooked pancakes to a plate, or put them on a baking sheet in the oven at 250℉/120℃ to stay warm while you cook the rest of the batter.
Serve with toppings of choice: butter, peanut butter, fresh fruit, maple syrup, and/or shredded coconut. Enjoy!
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Notes

Blender notes: Most blenders will work well for this recipe. I prefer to use a high-powered blender for best results.
Storage: Keep leftovers in an airtight container in the fridge for 2 to 3 days. To freeze, let them cool completely then transfer to an airtight container or bag. Separate each layer with parchment paper to prevent sticking if desired. Freeze for up to 3 months. You can reheat them in the toaster (it works great!), microwave, or in a skillet.
Make ahead questions: I don't recommend making the batter in advance, since it will thicken over time and affect the texture of the pancakes.
Modifications: If you want a greener pancake, add another handful of spinach. However, since these are naturally sweetened with banana, you may want to add a tablespoon or two of maple syrup to the batter to balance out the extra spinach.

Nutrition