Who knew eating your greens could be so darn delicious? These Spinach Banana “Hulk” Pancakes are the best thing you can do with spinach!
If you like this recipe, check out my Green Banana Muffins, Chocolate Ragi Pancakes, and other Kid-Friendly Recipes.
My kids don’t ask me if they can have pancakes. They ask me if they can have GREEN pancakes – that’s how good these Spinach Banana Pancakes are! Make them once and your kids will want these again and again.
The batter comes together in the blender so it’s perfect for those rushed mornings, and you’ve probably got all the ingredients in your kitchen right now.
These pancakes are whole-wheat and made with both fruit and veggies. I can’t think of a more mom-approved breakfast! Serve them fresh off the griddle with some nuts and honey or pack them for later in the tiffin – they’re perfect either way.
Jump to section: Spinach banana pancakes
Ingredients Overview
First I make a spinach banana puree in the blender using bananas, blanched spinach, milk, vanilla extract, jaggery, and an egg. Then I add this to a mix of whole-wheat flour (atta) and baking powder and whisk to combine. When the pancakes are ready, I serve them with some honey, nuts and more chopped bananas.
Richa’s Top Tricks
- Brush your skillet with butter all over and wipe off the excess before pouring in the pancake batter. This helps with even browning and will give us those picture perfect-looking pancakes.
- You can make the batter ahead and refrigerate it overnight to use the next morning.
- If you don’t have the small yelakki bananas, sub for 1 regular-sized banana.
- Make sure to not over-whisk the batter as this will cause your pancakes to become chewy rather than fluffy.
- You can add in your favorite mix-ins to the batter – chocolate chips or blueberries would be YUM here!
Frequently Asked Questions
You can store these pancakes in an airtight container for up to 2 days.
Yep! You can replace the egg with a flax egg (mix 1 tbsp of ground flax seeds powder with 3 tbsp of water).
To get fluffy pancakes, make sure to whisk the batter only until just combined. Over-whisking will make the pancakes dense. Also make sure that you pour the batter on a heated pan!
These Spinach Banana Pancakes will easily become a breakfast staple in your home (they already are in mine!). If you make these pancakes, make sure to leave me a comment below and send your pictures over on my IG @my_foodstory; I love hearing from you guys!
Spinach Banana Pancakes
Ingredients
- 10-12 spinach leaves
- 4 small yelakki bananas or 1 regular sized banana
- 1 large egg
- ½ cup milk
- 1 ½ tsp jaggery or sugar
- 1 tsp vanilla extract
- 1 cup whole wheat flour atta
- 1 ½ teaspoon baking powder
Instructions
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Blanch spinach leaves in boiling water for 30 seconds and dunk in cold water. Drain and set aside.10-12 spinach leaves
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In a blender, add banana, egg, milk, jaggery, vanilla extract and spinach. Blend till smooth.4 small yelakki bananas, 1 large egg, ½ cup milk, 1 ½ tsp jaggery, 1 tsp vanilla extract
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In a bowl, add whole wheat flour, baking powder and the spinach banana puree. Whisk till just combined and no dry spots are visible. Set aside for at least 10 minutes. This batter can also be refrigerated overnight.1 cup whole wheat flour, 1 ½ teaspoon baking powder
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To make pancakes, brush a tawa or skillet with butter. Wipe off any excess butter – this helps with even browning.
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Pour ¼ cup pancake batter to make a pancake. Wait till you see a few tiny bubbles on the surface (about a minute) and flip to cook from the other side. Repeat with remaining batter.
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Serve with honey, chopped walnuts and sliced bananas.
Notes
- Make the pancake batter the previous night to save time in the morning.
- Make sure to wipe off any excess butter from the pan before pouring the batter to help the pancakes brown evenly.
Nutrition
This article was written by Navya Khetarpal.
The post Spinach Banana Pancakes appeared first on My Food Story.
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