Description
A healthy twist on classic pancakes, incorporating spinach and bananas for a nutritious breakfast that’s quick and easy to make.
Ingredients
Scale
- 1 cup fresh spinach
- 1 ripe banana
- 1 cup rolled oats
- 1 cup milk (or plant-based milk)
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Oil or butter for cooking
Instructions
- Combine the spinach, banana, oats, milk, eggs, baking powder, vanilla extract, and salt in a blender until smooth.
- Adjust the batter consistency as necessary by adding more milk if it’s too thick.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter. Pour a scoop of batter and cook until bubbles form, about 2-3 minutes.
- Flip the pancake and cook until golden brown, another 2-3 minutes.
- Repeat with the remaining batter, greasing the skillet as needed and serve warm.
Notes
For a sweeter pancake, consider adding honey or agave syrup to the batter. Serve with Greek yogurt or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending/Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 215
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg