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These spinach banana pancakes are dairy-free, nut-free, gluten-free, and quick to make! They are naturally sweetened with banana and naturally colored with spinach making them a nutritious breakfast treat!

Spinach adds such a fun, bright color to foods. These pancakes are a vibrant green color with a subtle sweetness from the banana. They pair perfectly with a drizzle of maple syrup and a side of fruits! They are freezer-friendly, making them perfect to store and serve throughout the week!

What You’ll Need

Here is what you’ll need to make these spinach banana pancakes:

• Banana: The main source of sweetness for these pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
• Eggs: Used as a binder to help hold the pancakes together.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Spinach: For added nutrients and vitamins.
• Oil: I used extra light-tasting olive oil, but any mild-tasting oil works as well.
• Baking Powder: Leavening agent to help the pancakes rise.
• Maple Syrup (Optional): For added sweetness.

Step By Step Instructions

1. Blend all of the ingredients together until smooth. 
2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
3. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Ingredient Substitutions

• Eggs: You may replace the eggs with flax eggs. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick, though the amount needed may vary.
• Cinnamon/Vanilla: These two ingredients are optional, but add great flavor to the pancakes.

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Recipe Notes

• Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
• I love using this nutribullet blender to blend the ingredients into a smooth batter!
• Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.
• If you want your pancakes to have a brighter green color, add in a few more leaves of spinach.

You may also like:

• Spinach Banana Muffins
• Spinach Apple Puffs
• Spinach Banana Waffles