Table of Contents
Key Takeaways
- Celebrate St. Patrick’s Day with naturally green banana spinach pancakes, made with wholegrain spelt flour, healthy fats, and proteins for a nutritious treat.
- This is a great recipe for busy parents because these pancakes are made in a blender.
- They’re also a great way to use overripe bananas and are perfect for picky eaters!
Looking for a fun and simple way to celebrate St. Patrick’s Day? These vibrant green banana spinach pancakes are the perfect March breakfast! And you know the best part? They’re naturally colored with spinach – no artificial food dyes are needed.
Not only are they great for St. Patrick’s Day, but they are also lifesavers for parents of picky eaters. These banana spinach pancakes are made with whole-spelt flour, healthy fats, and proteins, making them a nutritious option for kids who usually turn their noses up at greens.
Also, I know that all of us, from time to time, end up with some overripe bananas on our kitchen counter, so this is also a great low-zero food waste recipe. Thanks to bananas, and warm spices, they taste naturally sweet and delicious and combine great with low-sugar chia berry jam and homemade kefir.
Since everything is made in a blender, they’re done pretty quickly.
Ingredients for Banana Spinach Pancakes
- Bananas – for the best possible, tender banana pancakes, overripe bananas are a must! You know, those ones with little brown speckles.
- Spinach – you need fresh spinach leaves. So far, I haven’t tried to use frozen spinach for this recipe so I cannot recommend it as a replacement.
- Greek yogurt – although I did try making these pancakes with milk, I wasn’t satisfied with the overall texture and looks, so Greek yogurt is a much better choice here because of its thick and rich texture.
- Eggs – for binding ingredients and additional nutrition.
- Butter – for richness, flavor, and improved texture.
- Spelt flour – I use wholegrain spelt flour because spelt is something I regularly have on hand in my kitchen. My kid loves it! You can replace it with whole wheat flour.
- Baking powder – for giving these banana spinach pancakes airness and puffiness.
- Spices and salt – you’ll need Ceylon cinnamon and ginger powder to add a warm, slightly warm kick and some salt.
How to Make Banana Spinach Pancakes
Check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!
1. Blend the Wet Ingredients
In a blender, combine yogurt, spinach, eggs, bananas, and melted butter. Blend until smooth and green.
2. Add the Dry Ingredients
Then add all the dry ingredients and blend again until fully incorporated. If needed, scrape down the sides and blend again. Let the batter rest for about 5 min.
3. Cook the Pancakes
Preheat a non-stick skillet over medium-low heat. I like to lightly grease the pan so the pancakes get crispy edges.
Pour the batter onto the preheated pan and cook for 1,5-2 min in total. Be careful not to burn them.
Pro tip!
- Pancake batter that has wholegrain flour in it can burn easily. Thats why these pancakes need some extra time to be fully cooked through, on medium-low heat. If you’re in a hurry, use 2 skillets at the same time.
How to Serve These Green Pancakes
Besides regular maple syrup, you can be really creative when serving these pancakes. Here are a few ideas:
- Greek yogurt + honey drizzle + berry chia jam
- Whipped cream + fresh strawberries
- Rhubarb compote + hazelnut butter drizzle
- Sliced bananas + almond butter drizzle + crushed pecans
More Pancake and Crepe Recipes
More St. Patrick’s Day Recipe Ideas
If you liked this one, try these green recipes too:
If you try this or another recipe from the blog, be sure to leave a comment and/or rating on this post or tag @foodandmoodblog in your posts on Instagram. For video recipes, subscribe to my YouTube channel!
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Banana Spinach Pancakes
Ingredients
- 120 g Greek yogurt
- 2 bananas (small ones, around 200 g)
- 2 eggs (M size)
- 30 g butter (melted)
- 80 g spinach (fresh)
- 150 g whole spelt flour
- 2 teaspoons baking powder
- ⅓ teaspoon sea salt
- ¾ teaspoon Ceylon cinnamon
- ½ teaspoon ginger powder
- additional butter or oil (for baking)
Instructions
- In a high-speed blender, combine Greek yogurt, spinach leaves, overripe bananas, eggs, and melted butter. Blend until smooth and vibrant green.
- In a medium-sized bowl, add dry ingredients: whole spelt flour, baking powder, salt, cinnamon, and ginger powder, and stir to combine.
- Add dry ingredients to a blender and blend again until fully incorporated. 30 sec should be enough. Transfer the batter to a bowl and let rest for 5 min.
- Using a cookie scoop, pour small rounds of batter onto the pan. Bake for 1,5-2 min in total; you’ll know the pancake is ready to be flipped when the edges look set and bubbles form on the surface.
- Enjoy with your favorite toppings like honey, yogurt, chia jam, or nut butter.
Notes
- Pancake batter that has whole grain flour in it can burn easily, so these pancakes need some extra time to be fully cooked through, on medium-low heat. If you’re in a hurry, use 2 skillets.
Nutrition
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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