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. If 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 varieties 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.
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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
Alexandria says
Baby loves these! I found I had to increase the flour slightly when using a flax egg vs. regular egg. Perfect healthy finger food for my 10 month old.
Amy says
Hi Alexandria, thanks for taking the time to leave a comment and rate. It is great to know that this recipe worked well with a flax egg and useful for other readers.
Jeanette says
Does the coconut oil go in the mix or is it just for heating the pan?
Amy says
Hi Jeanette, it is for frying the pancakes. Add to pan rather than mix.
Tania says
I was so excited when I saw how nicely the pancakes looked, but no matter how long I cooked them for they remained uncooked inside – I even tried altering the stovetop temperature to low and left them for several minutes on each side. Really disappointed that I had to chuck the whole bunch. Has that ever happened to you? And any ideas to avoid that again in the future? I used spelt flour this time around.
Amy says
Hi Tania, sorry you didn’t have success with the recipe. I wonder if a little more flour would have helped, it sounds like they were a little on the wet side.