Blender Banana Spinach Pancakes

As the morning sun streams through the kitchen window, the warm aroma of pancakes fills the air, inviting you to indulge in a healthier twist on a classic breakfast. These delightful Blender Banana Spinach Pancakes blend the natural sweetness of ripe bananas with the vibrant nutrition of fresh spinach, all whipped up in a matter of minutes. Ideal for busy mornings, this recipe works wonders for anyone looking to sneak some greens into their breakfast without sacrificing flavor.

Whether you’re a parent trying to make something nourishing for your kids or a health-conscious individual who loves breakfast for dinner, this recipe fits the bill. They can be made ahead of time and stored in the fridge or frozen for later, ensuring that a nutritious meal is always within reach.

Why You’ll Love This Recipe

• These pancakes are naturally sweetened with ripe bananas, making them a delicious breakfast option.
• The spinach adds a hidden boost of nutrients without altering the flavor.
• They come together quickly in a blender, minimizing cleanup time.
• Fluffy and satisfying, they’re perfect for a weekend brunch or a quick weekday meal.

What You’ll Need

For smooth pancake batter, gather your ingredients as follows:

For the Pancake Base

• 2 cups rolled oats, uncooked. If gluten free is important, ensure oats are certified.
• 2 tsp baking powder, aluminum-free suggested
• 1/4 tsp fine salt
• 1 tsp cinnamon

For the Wet Ingredients

• 2 large eggs
• 1/4 cup milk of choice (I used unsweetened almond milk)
• 1 cup mashed ripe banana (sub unsweetened applesauce)
• 2 tbsp maple syrup or honey
• 2 tbsp melted coconut oil or avocado oil (plus more for cooking)

For the Added Greens

• 1-2 handfuls baby spinach (depending on how green you want them)

Note: Unsweetened applesauce can replace bananas.

Substitutions & Swaps

• Use any milk (dairy or non-dairy) you prefer.
• Honey can be swapped for maple syrup.
• Olive oil can replace coconut or avocado oil.
• Adjust spinach quantity for desired color intensity.

How to Make It

Here’s how to whip up these nutritious pancakes in simple steps.

1. Blend dry ingredients.
   Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour into a medium bowl and set aside.

2. Puree wet ingredients.
   Combine spinach, banana, milk, oil, eggs, and syrup or honey in the blender. Blend until the mixture is very smooth and well pureed.

3. Mix everything together.
   Pour the oat mixture back into the blender. Blend everything until well combined and the batter is smooth. If you do not have a high-speed blender, see above for tips.

4. Heat the skillet.
   Heat a skillet over medium-low heat and add a little oil. Once hot, portion out the pancake batter into the pan using a ¼ cup scoop or measuring cup.

5. Cook the pancakes.
   Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 2 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.

6. Serve and enjoy.
   Enjoy warm with a topping of your choice. Let cool completely before storing leftovers in an air-tight container in the fridge for 4-5 days or in the freezer for up to a month!

How to Store It

Fridge: Store in an air-tight container for 4-5 days.
Freezer: Yes, these freeze well for later.
Reheat: Microwaving for 30-60 seconds works best.

Tips for Best Results

• Ensure your oats are blended finely for the best texture.
• Use very ripe bananas for optimal sweetness.
• Cook pancakes slowly on medium-low heat to avoid burning.
• Adjust the spinach quantity based on your taste preferences.

Serving Suggestions

• Top with Greek yogurt and fresh berries for extra protein.
• Drizzle with maple syrup or honey for added sweetness.
• Serve alongside scrambled eggs for a heartier breakfast.