VEGAN BANANA PANCAKES WITH SPINACH
▢ 1 1/2 cup Old-fashioned Rolled Oats ▢ 10.5 oz Mashed Ripe Bananas ▢ 1 tablespoon Baking Powder ▢ 1 cup Unsweetened Almond Milk ▢ 1 teaspoon Vanilla Extract ▢ 1 tablespoon Apple Cider Vinegar ▢ 1 cup Baby Spinach Leaves
Choose the right bananas
You need ripe bananas, they need to be yellow with some spots. Not completely dark.
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 Kitchen aid - stopping the blender a few times to scrape down the sides of the jug and repeat until the batter is smooth, green, and no bites of oats are showing.
Pour the batter into a mixing bowl and set 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 Both Sides
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.
Make 14 Pancakes
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.
Prep Time: 10 minutes Cooking Time: 5 minutes Makes: 14 Pancakes Calories: 55 kcal per Pancake
VEGAN SPINACH PANCAKES