Naturally Green Pancakes for Happy, Healthy Little Leprechauns

Naturally Green Pancakes for Happy, Healthy Little Leprechauns

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)


  1. 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!)
  2. Add the flour and briefly blend until the flour is completely mixed in.
  3. Heat a greased frying pan or griddle over medium heat.
  4. 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.
  5. Serve the green pancakes with any of the optional toppings, if desired.
  6. Egg-Free Pancake Directions
  7. 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.
  8. After testing the first pancake, add more dairy-free milk if needed to reach the desired consistency.
  9. Be careful flipping the egg-free pancakes as they are fragile. Their texture is more delicate. They are more like banana fritters in consistency.

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