These banana spinach pancakes are naturally sweet, fluffy, and made in a blender with oats and fresh spinach. A simple, nutritious breakfast for busy mornings.
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.