I first made smoothie pancakes when I got Jamie Oliver’s Everyday Superfood cookbook. They were the first recipe I made from the book and straight away it was Finn’s new favourite breakfast. I’ve tried many variations of the recipe and these Green Smoothie Pancakes are one of our favourites.
I do like to add some form of greens into smoothies, usually spinach, so therefore green smoothie pancakes are what we have most often. In this recipe I used two bananas but often I only add one and substitute the other with kiwi, mango or any other fruit. It you use a darker fruit, such as blueberries or raspberries, it will change the colour of the batter. Maybe if your kids are put off by the green colour then this is a good thing!
I’ve used both wholemeal and spelt flour to make these and both variaties work well, you could also use plain flour switching it out in a 1.1 ratio. I haven’t experimented with any other flours but I’m sure the recipe would work but you would have to play around with the amounts. In this recipe I’ve used a little less flour and milk to Jamie’s recipe and so I like to stick with making mini pancakes so that they are easy to flip. I only needed 1tsp of coconut oil to make 19 small pancakes. My pan is pretty new though and you may need more if you are using an older pan.
If you have a big blender then you can add all the ingredients to the blender and blitz until smooth. Making the batter is just that simple. However my blender is not big enough to do this so I add the banana, spinach and milk and blend it first before adding the other ingredients and blending again.
Green Smoothie Pancakes
Ingredients
- 2 ripe bananas
- 80g 2 cups Spinach
- 1 egg
- 1 cup 120g wholemeal /spelt flour
- 1/2 cup 125ml milk of choice
- 1 tsp coconut oil
Instructions
Add all the ingredients to a blender and blend until a smooth batter is formed. *Note 1
Heat the coconut oil in a frying pan over a medium / high heat.
Once hot add two tablespoon of the mixture to the pan to form 1 pancake. (I usually make a few at the same time)
Heat for 1 to 2 minutes until bubbles form on the surface of the pancake. Flip and cook for a further minute.
Delicious with greek yoghurt and fresh fruit.
Recipe Notes
If you have a smaller blender you may have to blend the ingredients in two stages. I blend the banana, spinach and milk together first then add the remaining ingredients and blend again.
Nutritional facts are an ESTIMATE only using an on-line calculator.
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These pancakes look delicious, I love the new Jamie Oliver book, it is great x #CookBlogShare
Thanks Kirsty, I love the book too!
These look fab! I make pancakes every day for the kids and am always bunging in different things without them noticing! I haven’t yet bunged spinach in but I might have to now!!!
Thanks Vicki, bung in some spinach next time! ?
I am going to have to try these. What a clever way of getting vegetables in. I also love Jamie Olivers Superfoods cookbook. It is my new fave. #tastytuesday
Thanks Emma! It is a good book, I’ve used it tons ?
Green pancakes, love it! I will have to make them for my son
Thanks Alison, hope he enjoys x
Wow – I totally didn’t know you could make a smoothie pancake! Guess what me and the boys are doing this weekend?!!
Thanks for sharing.
#TastyTuesday
Hope your boys enjoy making and eating them (and don’t make as much mess as Finn did!)
HI there! I love your recipes but notice you use a lot of spelt flour. I can’t get that easily. Is there anything else I could substitute? Thanks!
Hi Christina, thank you! You could use wholemeal or plain flour in this recipe. Enjoy 🙂
Hi there! This sounds like a great recipe. I tried it, however using 1 banana and some mango. The flavour was great, but the texture was mush and they just wouldn’t cook through. Any idea where I could have gone wrong? I kept adding flour to the mix, but still no luck. I’d love to try them again!
Hi Liz, the texture of these pancakes are very soft and I always make bite size pancakes using this recipe. Next time try doubling the milk and adding around 250g of flour. This is closer to Jamie’s recipe and will hopefully give you a better texture for handling if you are making bigger pancakes and want less of a soft fruit texture. Hope this world for you!
Thanks so much! I’ll definitely give that a try, as well as the smaller pancake size too!
Looks wonderful. What other flour could I use.
Thank you, You can use plain flour or you could try buckwheat or even a mix. The recipe is quite flexible ??
Would almond flour work?
Hi Nicole, I’m not sure how almond flour would work in this, sorry.
Hi. Do these keep in the fridge or freezer, or do you need to make them as you go?
Thanks
These pancakes are always eaten straight after I have made them, like all pancakes they don’t hang around long in our house! I’d say they would freeze ok though.
Can I make this recipe using gluten free flour or the gluten free pancake mix?
Hi Rose, I have never tried gluten free flours with this recipe. If you try, I’d love to know how they turn out.
My one year old absolutely loves these! Nice treat for breakfast or lunch and love that the spinach is giving her extra iron now she has stopped breastfeeding and is drinking cow’s milk. They freeze really well…I just pop them in the toaster from frozen and they’re perfect
Thanks Aileen, always lovely to hear 🙂 . I’d have never thought to pop them in a toaster!
Hi Amy
These look great but have you tried them with a flax egg or other substitute as my daughter is intolerant to egg!!!
Thanks
Hi Nat, I haven’t actually tried these with an egg replacement so can’t say how they would turn out, sorry.