Light, fluffy, and made with fresh spinach, perfectly ripened bananas, and almond milk, spinach pancakes are a delicious breakfast the whole family will love.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8pancakes
Calories 119kcal
Author Ligia Lugo
Ingredients
1cupalmond milk
1tspvanilla extract
1tbspbaking powder
3ripe bananassliced
1 ¼cupflour
1cupbaby spinach
strawberriesto serve with
maple syrupas desired
Instructions
In a food blender or food processor, add almond milk, vanilla extract, baking powder, bananas, flour, and spinach.
Blend until smooth.
Pour the mixture into a bowl and set aside for 10 minutes.
Heat a non-stick skillet over medium-high heat. Spray or gently brush the skillet with some oil.
Pour ¼ cup of the mixture into the skillet.
Cook the pancakes until bubbles appear. Lift and flip the pancake and cook for another minute.
Serve pancakes, with strawberries and drizzled with maple syrup.