These are thick, sweet, and perfect for breakfast.
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. The spinach not only adds color but also gives them a hearty flavor that balances the sweetness of the bananas. The color depends on the amount of spinach used and the heat of the pan (if the heat’s too high it will make them brown).
Banana and Spinach Pancakes
- 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
- 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 an 8-inch non-stick frying pan (skillet) on medium-high heat. Whisk the batter then ladle about 1/4 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 yogurt, a drizzle of maple syrup, some berries, and passion fruit pulp and a sprinkling of chopped seeds.