Spinach banana pancakes bring a fun, festive twist to breakfast - especially when paired with a raspberry chia jam! These naturally green pancakes get their colour from fresh spinach blended with ripe bananas, making them a delicious and nutritious treat. These protein spinach pancakes are perfect for a Christmas-themed breakfast.
Testimonial -
"Those green things you made were really yum. Is there more?" - Zak, 2024
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Why you'll love this recipe
Festive. The naturally green colour makes these spinach banana pancakes perfect for a Christmas-themed breakfast or any fun morning. If you're after a themed-pancake for fall, try my Pumpkin Protein Pancakes.
Nutritious Start. Packed with spinach and bananas, these Christmas pancakes are a great way to get vitamins, fibre, and a touch of natural sweetness.
Protein Boost. Adding protein powder to spinach pancakes makes them extra filling and satisfying.
Kid-Friendly. These pancakes are a creative way to sneak in extra greens if you're struggling (or if the kids refuse veggies)
Ingredients
Spinach. Adds a vibrant green colour. You don't actually get the spinach taste, but the colour for the green pancakes is stunning.
Milk. Provides moisture to create a smooth batter; you can use dairy or plant-based milk, like almond or oat, for a dairy-free option.
Banana. Naturally sweetens the banana and spinach pancakes, while also adding moisture and a tender texture to the batter. You could add extra banana and make these like my fluffy pancakes with caramelised banana.
Flour. Acts as the base for the pancake structure, helping hold all ingredients together; you can use all-purpose, whole wheat, or gluten-free flour.
White Sugar. Adds a touch of sweetness to balance the flavors; for a less refined option, try coconut sugar or maple syrup.
How to make spinach pancakes
- Prepare ingredients
Add the spinach, milk, banana, flour, protein powder, and white sugar into a blender.
- Blend
Blend all ingredients on high until the mixture is smooth and no visible spinach pieces remain. Scrape down the sides as needed to ensure everything is well incorporated.
- Cook
Heat a non-stick skillet or pan over medium heat and lightly grease with oil or butter. Pour small amounts of the batter into the pan to form pancakes.
- Flip
Cook each pancake for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve
Enjoy the pancakes warm with your favourite toppings like yoghurt, fresh berries, or a drizzle of maple syrup for a festive touch!
Top Tip
The first pancake always comes out wonky. Don't even worry about the aesthetics of it, just eat it (because it'll still be delicious), but get on with the second one.
Meal prep and leftovers
Meal prepping spinach banana pancakes is a convenient way to have nutritious breakfasts or snacks ready for the week. These pancakes store well and maintain their soft texture, making them perfect for quick, healthy meals. I have served mine as pancake tacos with yoghurt and raspberry chia jam.
Storing
Keep the spinach and banana pancakes in an airtight container in the fridge for up to 4 days to maintain freshness. Placing parchment paper between each pancake prevents them from sticking. This is a similar approach that I use when freezing my Biscoff and Raspberry Baked Oats because otherwise the toppings can go EVERYWHERE.
Reheating
You can preheat spinach banana pancakes a number of ways - microwave (approx. 30 seconds); air fryer (approx. 4 minutes on low), pan (approx. 2 minutes each side) or even in the toaster!
Freezing
Lay the pancakes flat on a baking sheet to freeze them individually, then transfer to a freezer-safe bag. Or you can freeze them stacked on top of each other with a piece of baking paper between so they don't stick. They can be frozen for up to 6 months if stored correctly and you can reheat as per the above direct from frozen.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other Christmas recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Spinach Banana Pancakes (Christmas Pancakes)
Ingredients
- 30 g (1 cup) spinach
- 300 ml (1 ¼ cups) milk (subs note 1)
- 1 banana
- 240 g (2 cups) flour (subs note 2)
- 50 g (½ cup) protein powder optional, can replace with equal amounts flavour (note 3)
- 10 g (2 tsp) baking soda
- 30 g (2 tbsp) white sugar
Instructions
- Add all ingredients to a blender and blend until smooth.
- Heat a non-stick skillet or pan over medium heat and lightly grease with oil or butter. Pour small amounts of the batter into the pan to form pancakes.
- Cook each pancake for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until slightly golden
- Enjoy the pancakes warm with your favourite toppings like yoghurt, fresh berries, or a drizzle of maple syrup for a festive touch! You could even try with homemade raspberry chia jam (as pictured)
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