why make this recipe
This recipe is quick, healthy, and easy to make. It uses banana and spinach to add natural sweetness and green nutrients. You can serve it for breakfast, lunch, or a light dinner. You can also pair these pancakes with other simple dishes from Arabic breakfast recipes for a fuller spread.
introduction
Easy Banana Spinach Pancakes give you a fast way to eat fruit and greens in one meal. The pancakes are soft and mild. Kids often like them because the banana hides the spinach taste. For more simple spinach ideas, see this spinach with boiled eggs recipe.
how to make Easy Banana Spinach Pancakes
You blend the wet items and mix them with dry items. This keeps the batter smooth and easy to pour. If you have extra bananas, try this banana bread with pancake mix for another use of ripe bananas.
Ingredients :
- 1 ripe banana
- 1 cup fresh spinach, chopped
- 1 cup flour (all-purpose or whole wheat)
- 1 cup milk (dairy or plant-based)
- 1 egg (or flax egg for vegan)
- 2 tablespoons sugar (optional)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Salt to taste
- Oil or butter for cooking
Directions :
- In a blender, combine banana, spinach, milk, egg, and vanilla extract and blend until smooth.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and add a little oil or butter.
- Pour batter onto the skillet, using about 1/4 cup for each pancake.
- Cook for about 2-3 minutes on each side or until golden brown.
- Serve warm with your favorite toppings.
how to serve Easy Banana Spinach Pancakes
Serve them warm with maple syrup, honey, or fresh fruit. You can add yogurt or nut butter on top for more protein. Serve them beside a savory dish for a mix of flavors, such as items from a beef tacos recipe guide if you want a larger meal.
how to store Easy Banana Spinach Pancakes
Cool the pancakes completely before storing. Put them in an airtight container and keep in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a tray, then move to a freezer bag. Reheat in a toaster or in a hot pan.
tips to make Easy Banana Spinach Pancakes
- Use a ripe banana for best sweetness and texture.
- Do not overmix the batter; a few lumps are fine.
- Cook on medium heat so the center cooks without burning the outside.
- To make vegan, use a flax egg and plant milk.
- For a quick side, try a simple rice dish like this Anjappar egg fried rice recipe.
variation (if any)
- Add a small handful of oats for more fiber.
- Stir in chocolate chips or blueberries for sweetness.
- Use protein powder or Greek yogurt to raise protein content.
- Replace banana with applesauce if you prefer a milder fruit taste.
FAQs
Q: Can I make these pancakes gluten-free?
A: Yes. Use a gluten-free flour mix in place of regular flour.
Q: How do I make this recipe vegan?
A: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and plant milk instead of dairy milk.
Q: Can I skip the sugar?
A: Yes. The ripe banana adds natural sweetness, so sugar is optional.
Q: Can I double the recipe?
A: Yes. Double all ingredients and cook in batches.
Q: How do I reheat frozen pancakes?
A: Toast them or heat in a hot skillet for a few minutes until warm.
Easy Banana Spinach Pancakes
Ingredients
Method
- In a blender, combine banana, spinach, milk, egg, and vanilla extract and blend until smooth.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and add a little oil or butter.
- Pour batter onto the skillet, using about 1/4 cup for each pancake.
- Cook for about 2-3 minutes on each side or until golden brown.
- Serve warm with your favorite toppings like maple syrup, honey, or fresh fruit.
- You can add yogurt or nut butter for more protein.