This recipe makes about a dozen small pancakes. You might want to double the recipe if you’re feeding a crowd, or people with hearty appetites.
- 2 cups lightly-packed baby spinach
- 1 cup plain dairy-free milk (we used almond milk)
- ⅔ cup mashed banana (about 2 small bananas)
- 2 large eggs (see the Egg-Free Option below)
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour (see Note above for gluten-free)
- Place the spinach, milk, banana, eggs, baking powder, cinnamon, vanilla, and salt in a blender, and blend until very smooth. (I used the Smoothie setting on our Instant Pot Ace Blender, which really obliterates the spinach pieces!)
- Add the flour and briefly blend until the flour is completely mixed in.
- Heat a greased frying pan or griddle over medium heat.
- Pour the batter by the scant ¼-cup full onto your prepare griddle to create 3-inch pancakes. Cook until the pancake is bubbling on the top and the edges are dry, approximately 2 to 3 minutes. Flip the pancake and cook until cooked through, approximately 1 to 2 minutes. Repeat with the remaining batter.
- Serve the green pancakes with any of the optional toppings, if desired.
- Egg-Free Pancake Directions
- If you are making the pancakes egg free, turn the heat down to just below medium heat and cook for 3-4 minutes on the first side.
- After testing the first pancake, add more dairy-free milk if needed to reach the desired consistency.
- Be careful flipping the egg-free pancakes as they are fragile. Their texture is more delicate. They are more like banana fritters in consistency.