If you're looking for a breakfast option that is both wholesome and delicious, these banana spinach pancakes are a perfect choice. Naturally sweetened with a ripe banana and packed with nutrients from fresh baby spinach, almond flour, and flax seed, they offer a unique twist on traditional pancakes. The result is a stack of light, fluffy pancakes that are satisfying without being overly heavy.
why this recipe works
Regular, wheat-flour pancakes are known to cause blood sugar spikes and morning slumps. These healthy banana pancakes, on the other hand, make for a delicious breakfast and a great way to kickstart your day with wholesome fuel that won’t leave you hangry by 10 a.m.
They're a nutrient-dense, flavorful option for busy mornings, perfect for anyone looking to add more healthy ingredients into their routine without sacrificing taste.
Reasons you'll love this recipe:
- Naturally sweetened with a ripe banana (an easy way to enjoy healthy pancakes without processed carbs and refined sugar!)
- Packed with nutrients from fresh spinach leaves and low-carb ingredients
- Higher in protein than traditional pancakes
- Great for baby-led weaning or picky eaters
- Freezer and meal prep friendly for 3–5 days of no-stress breakfasts!
the ingredients
Ripe bananas bring the sweetness, fresh spinach adds that beautiful green color (with a boost of vitamin C and vitamin K), and the combination of almond flour, eggs, and flaxseed meal keeps things light but filling.
This isn’t your average stack of traditional pancakes made with all purpose flour and added sugar that sends you crashing before your second cup of coffee. These are healthy spinach banana pancakes made with simple ingredients your whole family will love, even those extra picky eaters you know, the ones who are skeptical of green food.
Here's a look at the main ingredients you'll need:
- Ripe Banana – Adds moisture and natural sweetness
- Baby Spinach – Blends in easily for a nice amount of vitamins and that signature green color
- Grain free and low-carb flour blend – Almond flour, flaxseed meal, coconut flour, and baking powder keeps things grain-free with a soft texture
- Eggs – Boosts protein and helps pancakes rise
- Almond Milk – Use plant-based milk or regular milk to bring the batter together
- Olive oil, avocado oil, or coconut oil – For cooking and keeping pancakes golden brown
- Flavor additions - Cinnamon and vanilla extract along with a pinch of salt enhances the banana flavor
the recipe
No mixing bowl required, everything comes together in the blender! Here's a quick look at the process but be sure to view the printable recipe card at the bottom of this post for the full recipe.
Heat a large, non-stick pan over medium heat. Add all of the ingredients except for the spinach to a high-powered blender. Blend to mix well, then add the spinach and blend until it is extra smooth.
Add the oil to the hot pan. When it glistens, pour in ¼ cup portions of the batter to the pan and swirl the batter slightly to create a wider pancake. Cook for 2-3 minutes or until they form bubbles around the edges and are golden brown on the bottom. Flip, then cook another 1-2 minutes.
Serve the pancakes warm with your toppings of choice!
recipe notes
- You can add 1-2 tablespoons of unflavored or vanilla protein powder to boost the protein per serving.
- Enjoy these with a sugar-free maple syrup, peanut butter and fruit, or lightly sweetened yogurt and berries for a low-glycemic pancake breakfast.
- Use a high-powered blender (like a Ninja or Vitamix) or a food processor to create an ultra smooth batter that comes together in minutes.
- This is a great, low-carb pancake recipe any day but is especially fun for St. Patrick's Day.
topping ideas
Dress these sweet banana spinach pancakes up or down, depending on your mood. Here are a few ideas:
- Drizzle of maple syrup or sugar-free syrup plus a little butter
- Peanut butter or almond butter + fresh fruit
- Greek yogurt or coconut yogurt + chia seeds and berries
- Chocolate chips for a kid-friendly twist
substitutions and changes
- Non-dairy milk options: Unsweetened coconut milk, macadamia milk or even whole milk if you're not dairy-free, can all be used in place of almond milk.
- Add a little pumpkin: Replace half the banana with ¼ cup pumpkin puree, and add ½ teaspoon pumpkin pie spice for a fall-inspired twist.
storage tips
Store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a few seconds, or in a non-stick pan over medium-low heat. You can also warm them on a baking sheet in a 325°F oven until warm.
These pancakes freeze beautifully, too. Store them in a freezer-safe container with parchment between layers to avoid sticking. Got leftover batter? Store it in the fridge for 1-2 days and give it a good stir before cooking.
you might also love
- If you are looking for other breakfast or dessert options, these banana chocolate protein muffins are delicious.
- This protein banana nut bread makes the perfect on-the-go breakfast.
- Bring these healthy banana cookies to your next gathering.
- This green ginger smoothie recipe makes the smoothie of all green smoothies! Packed with a gingery punch, it's fresh and invigorating.
Banana Spinach Pancakes (Low Carb, Grain Free)
Nutrient-dense ingredients come together in the blender for these easy banana spinach pancakes that are low carb, grain free, and fun for little eaters.
Ingredients
- 1 large overly-ripe banana
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- 3 tablespoons flax seed meal
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder (grain-free if needed)
- pinch of salt
- 1 small handful baby spinach
- 1 tablespoon avocado oil or coconut oil, plus more as needed for cooking pancakes
Instructions
- Heat a large, non-stick pan or griddle pan over medium heat.
- Add all of the ingredients except for the spinach (and oil) to a high-powered blender.
- Blend for 20-30 seconds, then stop and scrape down the sides of the blender. Add the spinach to the mixture and blend for another 10 seconds or until it is smooth and light green in color. It should be the consistency of a thick pancake batter. If it appears too thick, add a splash more of the almond milk and blend again.
- Add the oil to the hot pan. When it glistens, pour in ¼-cup portions of the batter into the pan to create the pancakes. Use a rubber spatula or a small spoon to swirl the thick batter slightly to create a wider pancake.
- Let the pancakes cook for 2-3 minutes on the first side, or until they form bubbles around the edges and are golden brown on the bottom. Flip, then cook another 1-2 minutes or until done.
- Serve warm with toppings of choice.
Notes
- You can add 1-2 tablespoons of unflavored or vanilla protein powder to boost the protein per serving.
- Enjoy these with a sugar-free maple syrup, nut butter and fruit, sugar-free whipped cream or yogurt and berries for a low-glycemic pancake breakfast.
- Use a high-powered blender (like a Ninja or Vitamix) or a food processor to create an ultra smooth batter.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 110mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 5g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!