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Spinach Pancakes
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4.63 from 8 votes

Homemade Spinach Pancakes

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 119kcal
Author Ligia Lugo


  • 1 cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • 3 ripe bananas sliced
  • 1 ¼ cup flour
  • 1 cup baby spinach
  • strawberries to serve with
  • maple syrup as desired


  • In a food blender or food processor, add almond milk, vanilla extract, baking powder, bananas, flour, and spinach.
    Spinach Pancakes
  • 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.
    Spinach Pancakes
  • Serve pancakes, with strawberries and drizzled with maple syrup.
    Spinach Pancakes



Calories: 119kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 46mg | Potassium: 352mg | Fiber: 2g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg