Banana and spinach pancakes

Banana and spinach pancakes

By
From
Green Kitchen At Home
Makes
5 small pancakes
Cooking time
25 mins
Photographer
David Frenkiel

We always make this recipe in our high-speed blender – it’s perfect for pancake batter, especially when they include bananas and spinach. Spinach pancakes have been one of our signature recipes for years but we’ve not shared one in our books before, so we’re making up for it by including two different versions here.

These are thick, sweet and perfect for breakfast. The spinach not only adds colour but also gives them a hearty flavour that balances the sweetness of the bananas. The colour depends on the amount of spinach used and the heat of the pan (if the heat’s too high it will make them brown).

Ingredients

Quantity Ingredient
4 free-range eggs
2 ripe bananas, peeled
120ml plant-based milk of choice
1 handful baby spinach or frozen spinach, slightly thawed
15 fresh mint leaves, (optional)
50g almond flour
60g buckwheat flour
40g desiccated unsweetened coconut
1 teaspoon baking powder
A pinch sea salt
virgin coconut oil or butter, to fry

To serve

Quantity Ingredient
full-fat plain unsweetened yoghurt
pure maple syrup or honey, (optional)
mixed berries of choice
fresh passion fruit pulp
seeds choice, finely chopped

Method

  1. Crack the eggs into a blender, add the bananas, milk, spinach and mint (if using) and blend until well combined.
  2. Add the dry ingredients, blend until completely smooth, then pour into a jug and leave the batter to rest for a few minutes.
  3. Heat a little oil in a 20 cm non-stick frying pan on a medium-high heat. Whisk the batter then ladle 60 ml for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1½ minutes or until small bubbles appear on the surface and the bases are golden. Carefully flip each pancake with a spatula and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).
  4. Serve topped with a dollop of yoghurt, a drizzle of maple syrup, some berries and passion fruit pulp and a sprinkling of chopped seeds.

Tips

  • Alternatively, prepare the pancake batter in a large mixing bowl with a whisk or immersion (hand) blender. Just be sure to mash the bananas and finely chop the spinach and mint leaves (if using).

    You can vary this recipe by replacing the spinach with berries of choice.
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