You know when you try to use up everything in your fridge just *perfectly* before leaving for a trip? And there are always those last few items that are just destined for the garbage? That was me, last week. I was leaving for NYC (for some work + some play) and found myself with a half bag of spinach and spotted bananas.
Now to be fair, both of these things could be frozen for smoothies at a later time, but I was sick of banana bread and wanted to get a little more creative. Enter: banana pancakes. I’ve personally struggled with making the perfect gluten free pancakes (hence why I’m obsessed with the Birch Benders pre-made mix) and it seems they just always fall apart.
This time would be different. (The pep talk I gave myself before.) Anyways– two ingredient banana pancakes are nothing new, but adding spinach takes the nutrition up a notch (and gives them a beautiful color). Ironically, I’m posting this on St. Patrick’s Day, a holiday I have zero affinity for, but here we are.
These cakes are super easy to make, delicious, and will freeze for easy morning breakfasts! They are definitely fragile so I’ve listed some tips to consider down below.
INGREDIENTS:
(makes a big pile, depending on size)
4 eggs
2 spotted bananas
large handful spinach
1/2 tsp vanilla
1/4 tsp cinnamon
RECIPE:
Throw all ingredients into a blender and mix. Pour into a frying pan on medium heat, with a little coconut oil or butter.
The batter is thin so pour slowly and let it spread itself. It will firm up! Wait until there are little bubbles coming up and then use a thin spatula to get underneath. I like to go about halfway and then gentle lift, drag a little, and flip it over. You’ll find your groove, just be gentle as they are fragile.
They cook very fast so give them a flip and they’re basically done. If you want to freeze for a later time, let them completely cool before putting into the freezer.
Top with some butter. Or maple syrup. Or coconut yogurt. Or nothing!