Green Pancakes

These Green Pancakes only require 3 main ingredients¬† – Eggs, Bananas and Spinach and is a perfect way to get your kids to eat their greens. If you make this on St. Patrick’s Day, your kids are sure to give them a try! My kids devoured these pancakes in minutes. I promise you won’t be able to taste the spinach AT ALL!

Bananas are a great source of vitamin B6, vitamin C, potassium and manganese and helps metabolize fats and carbs. Eggs are a great protein source to keep your kids full and satisfied until lunch. And of course, spinach is a great source of iron and a perfect way to sneak in some green veggies for breakfast. This recipe does not contain any refined sugars and relies on the bananas for added sweetness.

Green Pancakes are dairy-free, nut-free, soy-free, and sugar free so a great option for anyone allergic to dairy, nuts and grains.

Yield: 16-18 silver dollar pancakes

[ingredients title=”Ingredients”]

  • 2 eggs
  • 2 bananas
  • Handful baby spinach leaves
  • 1 tbsp. vanilla extract
  • 4 tbsp. water
  • 2 tbsp. Ghee or butter


[directions title=”Directions”]

  1. In a large bowl, mash the bananas until smooth. The riper the bananas, the better, for extra sweetness.
  2. Add spinach, eggs and vanilla extract to the blender and blend until smooth.
  3. Pour the spinach/egg mixture into the mashed bananas.
  4. Add ghee or butter to a skillet over medium heat.
  5. Once the ghee melts, add a tablespoon of mixture per pancake to the skillet for as many fits.
  6. When the pancake starts to look like its bubbling (approximately 2 minutes), flip it over for another minute or two until golden brown.


These pancakes are sweet enough without any toppings, so try them on their own before you add maple syrup.