Healthy Banana Spinach Pancakes

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While I am on vacation, I set myself loose and indulge in my fair share of ''not so healthy 'foods. But once I am back and the magic of the holiday has worn off, I try to get my eating habits back on track. At times, it gets pretty hard to delight in a big pile of greens while the mind is still thinking of mocktails, leading me to find interesting ways of including veggies in my meals.

If you too are looking for creative ways of adding the stellar nutrition of greens into their daily diet without resorting to only salads, you have come to the right place.
These Banana Spinach Pancakes are a healthy and delicious way to start off your mornings. Naturally sweetened and loaded with ingredients that are always available in your pantry , these healthy pancakes taste great and will impress even the pickiest eaters.
These wonderfully vibrant green pancakes are dye-free, and get their natural color from a healthy dose of spinach.

Will you taste the spinach in these Pancakes?

If you are wondering whether these pancakes will taste like spinach, the answer is no! They taste just like normal banana pancakes…only green, because of the spinach!
If you are looking for other Healthy Breakfast Recipes, you can also check my How can you store the Pancakes?

These pancakes can be stored in an air-tight container in the refrigerator for up to 4 days.

I hope you love these Healthy Banana Spinach Pancakes as much as we do! If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Healthy Banana Spinach Pancakes Healthy Banana Spinach Pancakes
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4 people
Calories per serving: 72kcal





Ingredients:
  • 1 1/2 cup whole wheat flour
  • 1 cup almond milk or any milk of your choice
  • 1 large very ripe banana
  • 1 cup baby spinach
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon vanilla extract
  • Melted coconut oil, or butter for cooking
Instructions:
  1. Add all the ingredients ( except the melted coconut oil) to a blender and process on high speed until pureed.
  2. The batter should be thick but pourable. You can add more milk to achieve the desired consistency.
  3. Heat a non-stick skillet on low/medium heat and grease well with coconut oil or butter.
  4. Pour 1/4 cup of batter for each pancake onto the pan and cook for 4-5 minutes on one side until several bubbles appear on top. Then, flip and cook for another 3-4 minutes until golden brown and cooked through.
  5. Serve with maple syrup, fresh fruits and enjoy!

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