These banana spinach pancakes are a bright, naturally sweet breakfast made with ripe bananas, fresh spinach, and oats — all blended into one smooth pancake batter. They’re fluffy, lightly sweet, and a great way to add greens to your morning without anyone noticing. Perfect for busy mornings or weekend pancake recipes alike.
Why You’ll Love This Recipe
- Made in the blender for minimal cleanup
- Naturally sweetened with ripe bananas and a touch of maple syrup
- These green pancakes have a soft texture and naturally sweet flavor that make them a great option for babies and toddlers
- A great way to use up extra spinach
- Soft, fluffy texture similar to traditional pancakes
- Kid-friendly green pancakes without a strong spinach flavor
- Naturally gluten-free (no all purpose flour needed)
- A basic recipe that is easy to customize with chocolate chips or fresh fruit
- Perfect for busy mornings or making a big batch for the week
- Pair with nut butter, yogurt, and fresh fruit for a balanced breakfast.
If you love pancakes, try our favorite honey pancakes or our banana coconut pancakes with coconut syrup. Or try a variation on pancakes with our Kodiak Cakes German pancakes recipe and our pancake bites!
Ingredient Notes
- Ripe Bananas: The riper the bananas, the sweeter your pancakes will be. The natural sweetness of the banana reduces the need for added sugar. If you love using up ripe bananas make our banana coconut chocolate chip muffins, oatmeal banana peanut butter bars, or banana bars with brown butter frosting.
- Spinach: Fresh spinach works best for vibrant green pancakes. It blends seamlessly and adds nutrients like vitamin K and vitamin C without overpowering flavor. Looking for another recipe with spinach? Tropical green protein smoothie and creamy bow tie pasta with spring vegetables are great options!
- Oats: Blended oats create a flour-like texture. You can substitute oat flour if preferred.
- Almond Milk: Any milk of choice works here. Almond milk keeps it dairy-free.
- Eggs: we have not tried substituting a flax egg, but texture will likely be slightly softer.
- Avocado Oil: Adds moisture without flavor. Melted butter or coconut oil can also be used.
- Vanilla Extract & Cinnamon: Enhance flavor and balance the greens.
See the recipe card below for a complete list of ingredients and measurements for these healthy banana pancakes with spinach.
Recipe Tips & Variations
- Blend thoroughly (30–60 seconds) until the pancake batter is completely smooth and bright green. Scrape down the sides if needed.
- If you don’t have a blender, you can use oat flour and finely chop the spinach, then mix the dry ingredients with the wet ingredients in a mixing bowl , but a high-speed blender or immersion blender will give the best texture.
- Let the pan fully preheat over medium heat or medium-low heat before cooking — this helps the pancakes cook evenly.
- Add chocolate chips after pouring the batter onto the skillet for a fun twist.
- For extra protein, serve with yogurt or nut butter.
- Want thinner pancakes? Add a splash more almond milk.
How to Make Easy Banana Spinach Pancakes
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Add all ingredients to a blender.
Step 2: Blend on high until completely smooth and bright green, about 30–60 seconds. Scrape down the sides if needed to make sure everything is incorporated. The batter should be smooth and pourable, similar to traditional pancake batter.
Step 3: Place a non-stick skillet or griddle over medium heat or medium-low heat (may need to adjust depending on your stove and how hot it is). Lightly grease with butter, avocado oil, or cooking spray. Let the pan fully preheat—this helps the pancakes cook evenly.
Pour ¼-⅓ cup batter onto the hot pan. Cook for 2-3 minutes or until small bubbles form on top, the edges look set, and the bottom is lightly golden.
Flip carefully and cook for another 1-2 minutes on the other side.
Step 4: Serve warm with nut butter, yogurt, fresh fruit, or a drizzle of maple syrup.
Spinach Banana Pancakes FAQs
Refrigerator: Store leftover spinach banana pancakes in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Store up to 2 months.
Reheat:
Microwave: 20–30 seconds per pancake
Toaster: Great for lightly crisp edges
Skillet: Warm over medium-low heat for best texture
They are gluten free, dairy free, and vegetarian. They are not vegan.
Other Delicious Breakfast Recipes
If you make this banana spinach pancake recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Banana Spinach Pancakes (Blender Pancakes)
Ingredients
- 2 medium ripe bananas
- 2 eggs
- 2 cups lightly packed spinach
- ¼ cup almond milk or milk of choice
- 1 tablespoon maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 1 ½ cups oats
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Add all ingredients to a blender. Blend on high until completely smooth and bright green, about 30–60 seconds. Scrape down the sides if needed to make sure everything is incorporated. The batter should be smooth and pourable, similar to traditional pancake batter.
- Place a non-stick skillet or griddle over medium heat or medium-low heat (may need to adjust depending on your stove and how hot it is). Lightly grease with butter, avocado oil, or cooking spray. Let the pan fully preheat—this helps the pancakes cook evenly.
- Pour ¼-⅓ cup batter onto the hot pan. Cook for 2-3 minutes or until small bubbles form on top, the edges look set, and the bottom is lightly golden.
- Flip carefully and cook for another 1-2 minutes on the other side.
- Serve warm with nut butter, yogurt, fresh fruit, or a drizzle of maple syrup.
Notes
- Save time/prep ahead:
- Make a big batch and freeze for quick weekday breakfasts.
- Use ripe bananas you’ve already frozen and thawed.
- The recipe can be found on My Fitness Pal by searching "BWB Banana Spinach Pancakes." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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