Crêpes aux épinards et à la banane (sans œufs, sans sucre ajouté)

Ces aliments sains Crêpes aux épinards et à la banane are easy banana oatmeal pancakes made in a blender with no eggs, no dairy, and no sugar added. They are naturally sweetened with ripe bananas and perfect for baby-led weaning, or a healthy gluten-free pancake recipe to add greens to your days.

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I’m a huge fan of sneaking veggies into classic basic recipe, like I’ve done in my Tortillas aux épinards, Gâteau aux carottes et flocons d'avoine pour la nuit, ou Muffins végétaliens aux courgettes. These pancakes are no exception! It’s a perfect blend of delicious and healthy!

Crêpes aux épinards et à la banane

This healthy spinach banana pancake recipe with fresh spinach is easy to make in a blender using rolled oats or simply in a bowl using all-purpose flour.

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Temps de préparation: 10 minutes min

Temps de cuisson: 5 minutes min

Temps total: 15 minutes min

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 14 crêpes (3 cuillères à soupe chacune)

Calories: 55 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 ½ tasse Flocons d'avoine à l'ancienne - (remarque 1)
• ▢ 10.5 oz Banane écrasée - about 3 medium ripe bananas (1 cup + 2 tbsp mashed bananas)
• ▢ 1 tasse Lait d'amande - (remarque 2)
• ▢ 1 cuillerée à soupe La levure chimique
• ▢ 1 cuillère à café Extrait de vanille
• ▢ 1 cuillerée à soupe Le vinaigre de cidre - (remarque 3)
• ▢ 1 tasse épinard - packed, (1 oz)

Instructions de Pose et d'Entretien

• Before you start, keep in mind that the option with rolled oats makes the pancakes heavier and chewier, not as light and fluffy as all-purpose flour. Choose between oats or all-purpose based on the results you want.
• In a high-speed blender, add old-fashioned rolled oats (or all-purpose flour), ripe bananas, baking powder, vanilla extract, baby spinach leaves, apple cider vinegar, and unsweetened almond milk.
• Blend on high speed – speed 7 on my KitchenAid – stopping the blender a few times to scrape down the sides of the jug and repeat until the batter is smooth and green and no bites of oats are showing. Watch the picture in my post above to see what the batter should look like.
• Pour the batter into a mixing bowl and set it aside for 10 minutes.
• Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake, not more, or they are difficult to flip.
• Cook for 2 minutes on one side, then when the borders are drying out, flip with a spatula and cook for 1-2 minutes on the other side.
• Repeat until no more batter is left. You should have enough to form about 14 pancakes.
• Serve with a drizzle of maple syrup, blueberries, or banana slices.

Remarques

Remarques 1: You can also use 1 1/4 cups of all-purpose flour instead of oats. Follow the same recipe instructions and blend until smooth.

Remarques 2: Any plant-based milk work, including oat milk, soy milk, or coconut milk.

Remarques 3: or lemon juice

Stockage: Store the pancakes for 2 days in the fridge in a sealed container or freeze them for later.

Équipement

Bol

Tasses et cuillères à mesurer

Poêle à crêpes et à pancakes

Mixeur Vitamix Ascent A2500

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Alimentation

Servir: 1crêpe | Calories: 55kcal | Glucides: 11g | Protéine: 2g | Graisse: 1g | Gras saturé: 1g | Sodium: 98mg | Potassium: 157mg | Fibre: 2g | Sucre: 3g | Vitamine A: 817IU | Vitamine C: 4mg | Calcium: 65mg | Fer à repasser: 1mg

Ingrédients et substitutions

All you need to make this easy recipe is:

• Un mélangeur à grande vitesse – that’s a must-have to make this recipe. A food processor wouldn’t work if you chose old-fashioned rolled oats as ‘flour’. In fact, a food processor doesn’t have the powder to pulse oats into ultra-fine flour as blenders do.
• Bananes mûres – the riper, the sweeter the pancakes will be.
• Old fashioned rolled oats or all-purpose flour – as mentioned above, choose the option you like depending on the texture you want to achieve.
• Fresh baby spinach leaves – don’t use frozen spinach in this recipe. It wouldn’t taste good.
• Lait d'amande non sucré – or dairy-free milk of choice.
• levure chimique
• vinaigre de cidre de pomme ou du jus de citron.

How To Make Banana Spinach Pancakes (in Pictures)

Suggestions de service

You can serve these banana pancakes plain as kid-friendly finger food or bébé sevré food. Kids love them hot or cold in lunch boxes, and it’s a great kid vegan snack. But you can also serve these pancakes for breakfast with many healthy toppings:

• de sirop d'érable or agave syrup – drizzle 1-2 teaspoons on top of 3 pancakes for a delicious breakfast.
• Des fruits - top your banana stack with 1/4 cup of banana slices, raspberries, or blueberries.
• Noix séchées – sliced almond, shredded coconut, or chopped peanuts.
• Nut And Seed Butter – spread on top of some almond peanut, sunflower seed butter, or peanut butter.
• Crème fouettée – essayez mon Crème fouettée végétalienne.

Plus de recettes de crêpes végétaliennes

If you want to try more allergy-friendly pancake recipes with no eggs, no dairy, and no butter, I have plenty for you to try. Below you will find my favorite vegan pancake recipes, including vegan gluten-free options as well:

Crêpes sans œufs

Crêpes végétaliennes au sarrasin

Crêpes végétaliennes au gâteau aux carottes

Crêpes Végétaliennes

Vegan Protein Pancakes