Description
These banana spinach sheet pan pancakes are a soft, lightly sweet breakfast option packed with blended spinach and banana. Perfect for busy weekdays, they bake all at once on a sheet pan, requiring no flipping, and can be customized with various toppings. Kid-approved and freezer-friendly, this recipe makes a nutritious and easy-to-love meal prep breakfast.
Ingredients
Wet Ingredients
- 2 medium very ripe bananas (about 200g), brown and spotty
- 4 cups packed baby spinach (about 100g)
- 2 large eggs
- 1 cup milk (any kind)
- ¼ cup avocado oil or neutral oil
- ¼ cup maple syrup or 3 tablespoons granulated sugar
- ¾ cup plain Greek yogurt (2% or whole milk)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1¼ cup whole-wheat flour
- 1¼ cup all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
Optional Toppings
- Sliced banana
- Sliced strawberries
- Blueberries
- Chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Grease a standard rimmed 13-by-18-inch baking sheet with oil spray, then line it with parchment paper for easy cleanup.
- Blend Wet Ingredients: In a blender, combine the ripe bananas, packed baby spinach, eggs, milk, avocado oil, maple syrup, Greek yogurt, and vanilla extract. Blend until smooth, ensuring no bits of spinach remain.
- Mix Dry Ingredients: In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, and salt until well combined.
- Combine Wet and Dry: Pour the blended wet mixture into the bowl with dry ingredients. Stir gently with a large spoon or rubber spatula just until combined and no dry flour remains. A few lumps are fine; avoid overmixing to prevent dense pancakes.
- Spread Batter: Pour the pancake batter evenly into the prepared baking sheet. Smooth the surface with a spatula and add any desired toppings evenly over the batter.
- Bake: Place the baking sheet in the preheated oven and bake for 13 to 18 minutes, or until the pancake is set and golden brown around the edges. Check doneness by ensuring the center is puffed and reaches an internal temperature of 200°F (93°C) using a kitchen thermometer.
- Slice and Serve: Remove from oven and slice the sheet pan pancake into 12 equal portions. Serve warm with maple syrup or a dollop of vanilla Greek yogurt if desired.
- Store Leftovers: Allow cut pancakes to cool completely. Refrigerate in an airtight container for up to 3 days or freeze in a single layer for about an hour. Then transfer to a zip-top freezer bag and freeze for up to 3 months.
Notes
- To make this recipe gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend.
- This recipe is freezer-friendly and reheats well, making it ideal for meal prep.
- Use very ripe bananas to enhance natural sweetness and flavor.
- Do not overmix the batter to maintain a light pancake texture.
- Check the internal temperature before removing from the oven to ensure even baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
