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Spinach Banana Oat Pancakes Recipe

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4.4 from 10 reviews

  • Author: Molly
  • Total Time: 15 minutes
  • Yield: 16 pancakes
  • Diet: Vegetarian

Description

These Spinach Pancakes are a nutritious and delicious twist on traditional pancakes, incorporating fresh spinach and oats for added fiber and vitamins. Lightly sweetened with banana and maple syrup, they make a perfect healthy breakfast or snack that is both satisfying and easy to prepare.

Ingredients

Dry Ingredients

  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 1 medium ripe banana
  • 1 egg
  • 1 cup almond milk
  • 3 tbsps maple syrup
  • 1 tsp vanilla bean paste

Vegetables

  • 3 oz fresh spinach

Instructions

  1. Prepare Oat Flour: In a high-speed blender, grind the rolled oats until they reach a fine, flour-like consistency, creating homemade oat flour.
  2. Combine Ingredients: Add the ripe banana, egg, almond milk, maple syrup, vanilla bean paste, baking powder, baking soda, salt, cinnamon, and fresh spinach to the blender. Blend everything together until the batter is smooth and well combined, pausing to scrape down the sides as necessary.
  3. Rest the Batter: Allow the batter to rest for about 10 minutes. This resting period helps the oats absorb the liquid and the mixture to thicken, ensuring fluffy pancakes.
  4. Cook the Pancakes: Heat a medium-low skillet over medium-low heat and grease it lightly with butter or non-stick spray. Pour 1/4 cup of the batter onto the skillet for each pancake.
  5. Flip the Pancakes: Cook each pancake until bubbles form on the surface and the bottom turns golden brown. Then, carefully flip it over and cook the other side until golden and cooked through.
  6. Serve: Repeat the cooking process with the remaining batter. Serve pancakes warm with your favorite toppings such as additional maple syrup, fresh fruit, or yogurt.

Notes

  • For vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter for cooking.
  • Make sure to not use high heat to avoid burning the pancakes before they cook through.
  • You can add a pinch of nutmeg or cardamom for extra flavor.
  • The batter may thicken more as it rests; stir gently before cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeglimpse.com/spinach-banana-oat-pancakes-recipe/