Vegan Banana Spinach Pancakes are a wholesome and delicious breakfast option. These pancakes are made with ripe banana, all-purpose flour, spinach, and spices. The banana gives a pleasant, warming taste, and the spinach adds a faint earthy note. They are simple to prepare. Top these pancakes with various vegan-friendly items. These Vegan Banana Spinach Pancakes are ideal for people seeking a nice and nutritious breakfast alternative that fits within their plant-based diet. These pancakes are a fantastic addition because of their unique taste.
Let’s prepare this dish with the sticetop process (listed below).
STATS
- Course: Breakfast
- Cuisine: Western-inspired
- Diet: Vegan
- Total Time: 20 to 22 minutes
- Preparation Time: Ten minutes
- Cook Time: 10 to 12 minutes
- Method: Stovetop
EQUIPMENT
- One fork
- Mixing bowl
- Whisk
- One spoon
- Silicone spatula
- Serving plate
INGREDIENTS
- One ripe banana
- Half a cup of spinach puree
- One cup of all-purpose flour
- Two tbsps of sugar
- Baking powder 2 tbsp
- Salt 1/4 tsp
- Plant-based milk 1 cup
- Vegan-based oil 1 tbsp
- One tsp of vanilla extract
INSTRUCTIONS
- Remove the banana layer and smash it with the help of a fork.
- Next, add mashed banana and spinach puree to a bowl.
- Then, add baking powder, salt, sugar, and all-purpose flour to the spinach puree bowl.
- Now, stir all items with a whisk.
- After that, add vanilla extract, oil, and plant-based milk to the bowl.
- Again, combine all items with a whisk to make a lump-free mixture.
- The banana and spinach pancake batter is ready. Put aside the bowl.
- Meanwhile, set the burner flame to medium heat.
- Now, add pancake batter to the heated pan with a spoon.
- Simmer each side of the pancake for 4 to 7 minutes.
- We will carefully flip the pancake with a spatula to avoid breaking.
- The tasty and wholesome Banana Spinach Pancakes are ready.
- Place the cooked pancakes on a plate.
- Drizzle over vegan-friendly sweet glaze and enjoy.
TOPPING IDEAS FOR THE PANCAKES
- Place fresh mixed berries, citrus fruit, or sliced bananas over the pancakes.
- Spread vegan-friendly creamy almond/peanut butter as a topping.
- Drizzle maple syrup over the cooked pancakes.
- Incorporate a full spoonful of vegan coconut whipped cream.
- You can also sprinkle chopped nuts or coconut flakes as a topping.
SERVING SUGGESTIONS
- Pair these banana pancakes with fresh spinach juice.
- Enjoy it with grilled vegetables or roasted hash browns.
- Vegan sausages pair well with these pancakes.
- Serve it with vegan bacon or tempeh bacon.
- Accompany this breakfast with maple-glazed tofu scramble or grilled asparagus.
- Turmeric latte or vegan-friendly fair trade coffee goes well with these pancakes.
TIPS
- Utilize overripe bananas to make these pancakes.
- Use a nonstick pan to prevent sticking.
- Try these pancakes with different varieties of good-quality plant-based milks.
- Incorporate fresh and top-quality flavors or spices
- Experiment with different flours to get a unique flavor.
STORAGE INFORMATION
Fridge:
- Save the remaining banana pancakes in a tight, covered container and refrigerate them for 3/4 day.
Freezer:
- You can freeze the pancake batter in a zip lock bag for forty to eighty days.
Reheating:
- Warm the chilled spinach pancakes in a skillet over moderate heat, a toaster, or a microwave.
FAQs
Can I incorporate different items into the pancake batter?
- Yes, you can add oats for extra fiber, vanilla extract, cinnamon, ground nutmeg, or even chocolate chips.
Why do my pancakes have a gummy texture?
- Gummy pancakes are the result of overmixing the batter. Stir dry and wet ingredients until a smooth batter is formed.
Will frozen spinach work to prepare these pancakes?
- Yes, we can incorporate frozen spinach into the pancake. We will defrost it in the fridge and squeeze out its extra water before incorporating it into the pancake batter.
NUTRITIONAL INFORMATION/SERVING
Per Person serving: 2 pancakes
Total servings: 4
Total Calories 200 kcal
Carbohydrates 35 g
Protein 4 g
Dietary Fiber 3 g
Total Fat 4 g
Sugar 10 g
