Enjoy the powerful nutritional benefits and beautiful green color of spinach without the flavor in these moist and fluffy banana spinach pancakes! Dairy-free, egg-free, refined sugar-free, vegan, & optionally gluten-free!
2tablespoonscanola or vegetable oil,plus more for greasing
2largeripe bananas,mashed
1 ½teaspoonsof vanilla extract
1tablespoonof agave,brown sugar, or maple syrup
Vegan Butter for garnish (optional)
Maple syrup for garnish
Instructions
In a blender, mix together the plant-based milk and spinach until there are no spinach chunks left.
Add the remaining ingredients to a large mixing bowl. Pour in the green milk and gently mix until the batter is smooth.
Preheat a nonstick pan over medium-high heat. If you don’t have a nonstick pan (or your nonstick pan needs a bit more slip), you can lightly oil the pan.
Scoop out the batter with a ½ measuring cup and pour onto the preheated pan. Once bubbles begin to form, flip the pancake over and cook the other side until light brown. Remove from the heat and repeat until all the batter is cooked.
Video
Notes
Use a blender, not a food processor: The latter may struggle to blend spinach smoothly.
Avoid over-mixing the batter: This overworks the gluten and leads to dense, rubbery pancakes. Leave the batter to rest (for the gluten to relax) for 20 minutes if needed.
Use fresh baking powder: If it’s no longer working, the pancakes won’t puff up and become fluffy inside.