Green Goodness on a Breakfast Plate: Nutritious Spinach Buckwheat Banana Pancakes
Discover the delightful fusion of health and taste with these Spinach Buckwheat Banana Pancakes. Packed with nutrients, these vibrant green pancakes are not only visually appealing but also a hit with taste buds. Even Gordie couldn't resist the allure of these green gems! Learn how to whip up this scrumptious, nutrient-rich breakfast treat that promises a flavorful twist to your mornings.
Recipe
Serves: 12 pancakes
Preparation Time: 5-10 minutes
Cook Time: 15 minutes
Total Time: 20-25 minutes
Diet: Dairy-free, gluten-free, (can be vegan)
Ingredients
2 cups lightly packed baby spinach
2 small very ripe bananas (about 1 cup tightly packed sliced bananas)
2 large eggs (see flax egg for vegan)
1 cup milk of choice
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
1½ teaspoons baking powder
1 teaspoon cinnamon
1 cup buckwheat flour or whole wheat(See Notes at the bottom if using whole wheat)
Coconut oil for cooking (or unsalted butter)
Directions
Combine all the ingredients, excluding the flour, into a blender.
Blend on high speed until thoroughly mixed for about 20-30 seconds, ensuring the spinach is well incorporated.
Gently fold or pulse in the flour until fully combined without over-mixing.
Heat a nonstick or cast iron skillet over medium heat, lightly coating it with oil or butter. Pour small portions of batter onto the hot surface, allowing it to spread thinly on its own.
Cook for approximately 3-4 minutes until bubbles form on the surface and the edges set.
Carefully flip the pancakes and cook for an additional 3 minutes or until fully cooked.
Keep the cooked pancakes warm in a 275°F oven while preparing the remaining batter.
Serve these delightful pancakes warm, accompanied by fresh fruit, maple syrup, or your preferred topping for a delicious breakfast experience.
Shona’s Cooking Essentials for this Recipe
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