I’ve been making pancakes with just banana and egg for the longest time - I love how easy and healthy they are - but then one day I saw, on Instagram, spinach pancakes and it inspired me to throw in a handful of baby spinach (it doesn’t affect the taste or texture, just adds great green nutrition. Then for better flipability I added a handful of oats and the rest is pure food alchemy. And that’s the story of how the healthiest pancakes in the world came to be.
KITCHEN TIME: 5 mins prep, 6 mins cooking
1 large or 2 smaller ripe bananas, peeled
50g spinach leaves
50g rolled oats (for GF use GF-certified oats)
PREP TIP: This is a great way to use up overripe bananas because they are so sweet and sticky – you can always chop them up and freeze them and then defrost later to make these pancakes.
METHOD: Put everything in a blender and blend until really smooth (around a minute) and of a pour-able consistency. Add a little water to loosen if required. Heat a large non-stick pan, if it’s a good one you won’t need any cooking oil or add just a drop of oil to the pan or a light spray if you have spray oil. When the pan reaches a medium heat pour palm-sized pancakes into the pan. Leave for 2-3 minutes until golden then flip over and cook for a couple of minutes on the other side.
SERVING TIP: The pancakes are sweet because of the bananas so you don’t really need to drizzle with maple or honey, but you can if you like. I love to serve these with fresh berries, or frozen ones heated up with a tsp of maple syrup to make a hot berry sauce. Sprinkle with mixed seeds and add a dollop of Greek yogurt for even more great nutrition.
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