Quick and healthy vegetarian food for every day.
- 4 free-range eggs
- 2 ripe bananas, peeled
- ¾ cup plant-based milk of choice
- 1 handful baby spinach or frozen spinach, slightly thawed
- 15 fresh mint leaves (optional)
- ½ cup almond flour
- ½ cup buckwheat flour
- ½ cup desiccated unsweetened coconut
- 1 tsp baking powder
- a pinch of sea salt
- virgin coconut oil or butter, to fry
- full-fat plain unsweetened yogurt, pure maple syrup or honey, mixed berries of choice, fresh passion fruit pulp, finely chopped seeds of choice
Crack the eggs into a blender, add the bananas, milk, spinach and mint (if using) and blend until well combined.
Add the dry ingredients, blend until completely smooth, then pour into a jug and leave the batter to rest for a few minutes.
Heat a little oil in a 20 cm (8 inch) non-stick frying pan (skillet) on a mediumhigh heat. Whisk the batter then ladle 60 ml (2 fl oz/. cup) for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1½ minutes or until small bubbles appear on the surface and the bases are golden. Carefully flip each pancake with a spatula and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).
Serve topped with a dollop of yoghurt, a drizzle of maple syrup, some berries and passion fruit pulp and a sprinkling of chopped seeds.
Alternatively, prepare the pancake batter in a large mixing bowl with a whisk or immersion (hand) blender. Just be sure to mash the bananas and finely chop the spinach and mint leaves (if using).
You can vary this recipe by replacing the spinach with berries of choice.
About this recipe
“We always make this recipe in our high-speed blender – it’s perfect for pancake batter, especially when they include bananas and spinach. Spinach pancakes have been one of our signature recipes for years but we’ve not shared one in our books before, so we’re making up for it by including two different versions here.
These are thick, sweet, and perfect for breakfast. The spinach not only adds colour but also gives them a hearty flavour that balances the sweetness of the bananas. The colour depends on the amount of spinach used and the heat of the pan (if the heat’s too high it will make them brown).” -- David Frenkiel and Luise Vindahl
Recipe courtesy of Green Kitchen at Home by David Frenkiel and Luise Vindahl, Hardie Grant, 2017. Photography: David Frankiel.