Yummy and Healthy Sunday Recipe : Banana and Spinach Pancakes

November 12 2017

These hearty banana and spinach pancakes can be whipped up in just 25 minutes and are best served with yoghurt and berries.


Food Photography by David Frenkiel


0:15 Prep | 0:25 Cook | Makes 15 | Easy



  • 4 free-range eggs
  • 2 ripe bananas, peeled
  • 125ml (1/2 cup) plant-based milk of choice
  • 25g baby spinach or frozen spinach, slightly thawed
  • 15 fresh mint leaves (optional)
  • 50g (1/2 cup) almond meal
  • 60g (1/2 cup) buckwheat flour
  • 40g (1 ⁄2 cup) desiccated unsweetened coconut
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • Virgin coconut oil or butter, to fry
  • Full-fat plain unsweetened yoghurt
  • Pure maple syrup or honey (optional)
  • Mixed berries of choice, to serve
  • Fresh passionfruit pulp, to serve
  • Mixed seeds, finely chopped, to serve



  • Step 1

Place the eggs, bananas, milk, spinach and mint, if using, in a blender. Blend until well combined. Add the dry ingredients and blend until completely smooth. Pour into a jug and leave to rest for a few minutes.

  • Step 2

Heat a little coconut oil or butter in a 20cm non-stick frying pan over medium-high heat. Whisk the batter, then ladle 1/4 cup for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1 1/2 minutes or until small bubbles appear on the surface and the bases are golden.

  • Step 3

Carefully flip each pancake with a spatula and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).

  • Step 4

Serve topped with a dollop of yoghurt, a drizzle of maple syrup, some berries and passionfruit pulp, and a sprinkling of chopped seeds.


Recipe by David Frenkiel and Luise Vindhal  from the Green Kitchen At Home cookbook / Taste.com.au