Sneaky spinach banana pancakes are a nutritious treat, combining just 6 ingredients in your blender. These vibrant green pancakes are healthy enough for breakfast or dinner—flavorful, naturally sweetened, and downright delicious!
Enjoy these green pancakes for Christmas breakfast, St. Patrick's Day, or ANY day.
They're fun, delicious, and simple to make. Plus, you can call them Hulk Pancakes to tempt your kiddos. 😉
Instructions
(These are step-by-step photos, but the full recipe measurements and instructions are in the recipe card below.)
Add everything to your blender.
Process until smooth.
Pour the batter onto your preheated griddle and cook.
Flip once bubbles form and continue cooking the other side.
Serve your banana spinach pancakes AKA Hulk Pancakes 😉 with maple syrup, fresh fruit, or any desired toppings.
Equipment
I use this Cuisinart Griddler and get great results every time. You can make 8 pancakes at a time. Make sure to preheat before pouring the batter on top. If the griddle is cold, the batter will stick.
If using a non-stick pan or skillet, preheat it and work in batches.
Storage
Let leftovers cool to room temperature before storing.
Then store in a sealed container in your fridge for up to 3 days and reheat them in the toaster, oven, or griddle.
To freeze, use a freezer-safe, airtight container and keep frozen for up to 3 months. Or use zip-top bags. You may pop these in the toaster from frozen to reheat.
Top Tips
- Use an overly ripe banana with plenty of brown spots. Since we’re not adding sugar or sweetener to the pancake batter, a ripe banana is needed for sweetness.
- Don’t use more than 1 cup of spinach. I’ve tried. 😉 Unfortunately, too much will result in soggy middles, so stick to the recipe.
- Use medium heat (NOT high) and cook your pancakes longer than a traditional pancake. These need about 4-5 minutes per side to cook through. Using high heat results in cooked outsides but mushy middles.
Naturally yours,
Rosa
📖 Recipe
Spinach Banana Pancakes AKA Hulk Pancakes
Sneaky spinach banana pancakes AKA Hulk Pancakes are made right in your blender, with JUST 6 ingredients. These green pancakes are healthy enough to enjoy for breakfast or dinner.
Ingredients
- 145 grams whole wheat flour approx. 1 cup
- 1 + ¼ cup unsweetened cashew milk or almond or soy milk
- 1 medium very ripe banana
- 1 cup baby spinach loosely packed
- 2 tablespoons ground flaxseed
- 1 tablespoon baking powder
Optional (But Recommended)
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
Instructions
- Add all the ingredients to your blender and process on high speed until pureed.
- Heat your nonstick griddle to medium heat and pour the batter directly from your blender spout to make pancakes that are approx. 4 inches in diameter.
- Cook for 4-5 minutes on one side, until several bubbles appear on top and the edges appear set. Then, flip and cook another 3-4 minutes until golden brown and cooked through.
- Serve with maple syrup, fresh fruit and enjoy!
Notes
- Use an overly ripe banana with plenty of brown spots. Since we’re not adding sugar or sweetener to the pancake batter, a ripe banana is needed for sweetness.
- Don’t use more than 1 cup of spinach. I’ve tried. 😉 Unfortunately, too much will result in soggy middles, so stick to the recipe.
- Use medium heat (NOT high) and cook your pancakes longer than a traditional pancake. These need about 4-5 minutes per side to cook through. Using high heat results in cooked outsides but mushy middles.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 1gSodium: 162mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 3g
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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