Leprechaun-Approved Blueberry-Banana — and Spinach! — Pancakes

By Jenny Sugar

Updated on 3/14/2017 at 6:05 AM

If you're into throwing greens in your smoothie and greens in your muffins, then you'll love this recipe that adds spinach to your pancakes. Although the greens add a slightly teal earthy hue, they also add fiber, calcium, iron, vitamin A, vitamin K, and folate.

POPSUGAR Photography | Jenny Sugar

The best part is that you can't even taste the spinach since it's mingling with blueberry, bananas, and a touch of maple syrup. This just may become your new favorite pancake recipe, and you'll wonder why never thought to add spinach to your stack before.

POPSUGAR Photography | Jenny Sugar

Banana Spinach Pancakes

Cook Time20 minutes
Yield12 pancakes
Calories303 per three-pancake serving

From Jenny Sugar, POPSUGAR Fitness

INGREDIENTS

    • Pancakes:
    • 1 cup raw spinach, packed
    • 1 banana
    • 1/2 cup blueberries
    • 1 cup soy milk
    • 1 tablespoon maple syrup
    • 1 egg
    • 1 1/4 cups whole wheat flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • Banana cream sauce:
    • 1 banana, mashed
    • 6-ounce cup vanilla nonfat Greek yogurt
    • 1/8 cup soy milk

    INSTRUCTIONS

    1. Puree the spinach, banana, blueberries, soy milk, and syrup in a blender. Pour into a medium-sized bowl and stir in the egg.

    2. In a small bowl, mix the rest of the ingredients together. Pour dry ingredients into the wet mixture, mixing thoroughly.

    3. Place a skillet over medium heat and spray lightly with cooking spray.

    4. While the pan is heating up, mix together the mashed banana, yogurt, and soy milk in a small bowl. Set aside.

    5. Drop 1/4 cup of the batter on the pan per pancake. Cook until bubbly, about 1 1/2 minutes. Flip and continue cooking until golden brown. Makes 12 pancakes.

    6. Place three pancakes on a plate and pour 1/4 of the banana sauce on top. Serves four.