Veggie Spinach Banana Pancakes - Vegan

These Veggie Spinach Banana Pancakes bring together the earthy sweetness of ripe bananas with the fresh, vibrant taste of baby spinach. Blended into a smooth batter, the bananas add a natural sweetness and moisture while the spinach provides a subtle flavor and a beautiful green hue, making these pancakes as delightful to look at as they are to eat.

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Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Breakfast

Cuisine International

Portions servings

Calories 200 kcal

Ingrédients

1 cup baby spinach

2 ripe bananas

1 cup almond milk

1 teaspoon vanilla extract

1.5 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon maple syrup

2 tablespoons coconut oil, melted

1/4 teaspoon cinnamon (optional)

Instructions

In a blender, combine baby spinach, ripe bananas, almond milk, and vanilla extract. Blend until smooth.
In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
Pour the spinach-banana mixture into the dry ingredients. Add maple syrup and melted coconut oil. Stir until just combined. If desired, add a pinch of cinnamon.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve warm with a drizzle of maple syrup or your favorite toppings.

Nutrition (per 100g)

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Veggie Spinach Banana Pancakes – Vegan