Spinach and Banana Pancakes with Oat Flour
Fluffy pancakes infused with pureed spinach and ripe bananas, making a colorful and healthy breakfast that even picky eaters will enjoy. This american-inspired breakfast (vegetarian) ready in about 25 minutes layers rolled oats, packed fresh spinach leaves, large ripe banana into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup rolled oats
- 1 cup packed fresh spinach leaves
- 1 large ripe banana
- 1 large egg
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp, for cooking coconut oil
Instructions
- Step 1: Place 1 cup rolled oats in a blender and pulse until they reach a fine flour consistency, about 30 seconds.
- Step 2: Add 1 cup packed fresh spinach leaves, 1 large ripe banana, 1 large egg, 1/2 cup milk, 1 tsp baking powder, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt to the blender. Blend until the mixture is smooth and vibrant green, about 1 minute.
- Step 3: Heat a large non-stick skillet over medium heat and add 1 tbsp coconut oil, swirling to coat the surface.
- Step 4: Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Step 5: Flip carefully and cook an additional 2 minutes until the other side is golden brown. Repeat with remaining coconut oil and batter.
- Step 6: Serve warm with maple syrup or fresh fruit.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spinach and Banana Pancakes with Oat Flour take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spinach and Banana Pancakes with Oat Flour?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spinach and Banana Pancakes with Oat Flour?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spinach and Banana Pancakes with Oat Flour for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spinach and Banana Pancakes with Oat Flour vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
