Breakfast

Banana, Spinach, and Spirulina Pancakes

Banana, Spinach, and Spirulina Pancakes

Make your gut and your body happy with these delicious green plant-based pancakes! I’m slightly obsessed with these banana, spinach, and spirulina pancakes. They’re perfect for cooking up for colorful Saturday pancake stacks or breakfast bowls during the week.

The spinach and spirulina add a big pop of color and balance out the natural sweetness of the bananas, oats, and almond flour and also add a wonderful dose of nutrients to the dish. This is a lovely hearty breakfast that is sure to brighten up even the coldest of winter days.

Banana, Spinach, and Spirulina Pancakes

I love these any time of year with seasonal fruits and a mix of nuts and superfoods. They’re meant to get creative with. Enjoy and Merry Christmas Eve!

Banana, Spinach, and Spirulina Pancakes

If you’re looking to try out some of my other favorite breakfast recipes, check out my Almond Butter Banana Pancakes, Grain-Free Savory Chickpea PancakesRainbow Sweet Potato Breakfast Bowl, Carrot Cake Overnight Oats, No Bake Turmeric Granola Bars, 1 Bowl Coconut Cashew Granola, and more! 

 

You can also check me out more videos and stay in touch on Youtube  Instagram  Pinterest  Facebook

 

Banana, Spinach, and Spirulina Pancakes
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 very ripe bananas
  2. 1 handful fresh spinach
  3. ½ cup almond milk
  4. ½ cup almond flour
  5. ½ cup oat flour
  6. 2 tablespoons almond butter (optional)
  7. ½ teaspoon ground cinnamon
  8. 1 teaspoon baking soda
  9. 1 teaspoon apple cider vinegar
  10. 1 teaspoon spirulina powder
  11. virgin coconut oil, to grease the pan
Optional Toppings
  1. Frozen berries
  2. Pomegranate seeds
  3. Banana
  4. Bee pollen
  5. Chopped almonds
  6. Wild Honey
Instructions
  1. Making these pancakes is as simple as can be. Start by tossing all the ingredients into a large blender or food processor together and blend until the spinach is fully broken up and the mixture is smooth.
  2. Heat a little coconut oil in non-stick frying pan on medium heat for about 1 minute, or until the coconut oil is melted. Ladle about 3 tablespoons of batter onto different sections of the pan for mini pancakes and about 1/3 cup of batter for larger pancakes. Cook for a few minutes on one side, or until small bubbles begin to appear on the surface and the bases are golden.
  3. Carefully flip the pancakes with a spatula and cook the other side for 1-2 minutes, or until golden. Transfer the cooked pancakes to a plate and repeat until you’ve cooked through all the batter.
  4. Serve topped with your favorite fruit, granolas, sweeteners, and toppings. I love frozen berries, pomegranate seeds, banana, bee pollen, chopped almonds, and wild honey.
Carolyn's Pantry http://carolynspantry.com/

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