I have a ton of stories about adding veggies to my pancakes (my cauliflower ones are a work in progress), but spinach is probably one of the first ones I tried. In my opinion, it’s one of the easiest veggies to blend into anything baked, while still making the final product taste the way it should. I’m assuming that some people won’t find the sound of spinach pancakes too appealing, but I can guarantee that they’ll be pleasantly surprised. Spinach has a fairly neutral taste, amps up the color, and adds some nutrients to kickstart the day.
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This stack…
tastes just like a comforting, delicious stack of banana pancakes, only a greener version
is sweetened only with bananas — no refined sugar for these bad boys
has a nutty texture because of the oatmeal
is made with ingredients that keep you full for awhile
comes together in under 30 minutes
Spinach Banana Oatmeal Pancakes
Ingredients
- 3/4 cup oat flour (I processed rolled oats)
- 1/4 cup whole wheat pastry flour sub whole wheat flour or all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 2/3 cup milk of choice
- 3/4 cup raw spinach
- 1 mashed banana
- 1 egg sub 1 flax egg
- 1/2 tbsp butter or extra virgin coconut oil
- 1 tsp vanilla
- 1 tsp tahini optional; for topping
Instructions
- In a large mixing bowl, combine all dry ingredients: oat flour, whole wheat pastry flour, baking powder, sea salt, cinnamon.
- Blend milk and spinach in a food processor until no spinach pieces are visible and you’re left with green milk.
- Mash the banana with a fork.
- Combine all wet ingredients in a separate bowl: spinach/milk mixture, egg, mashed banana, butter or coconut oil, and vanilla.
- Pour the wet ingredients over the dry ingredients and combine. Batter should be thick.
- Heat a pan over medium heat. Add a little bit of butter or coconut oil to the pan.
- Add ~ 3 tbsp of batter to the pan. Cook for about 3 minutes, or until bubbles form on the surface.
- Flip and continue for ~ 2 minutes on the other side.
