Add one of the bananas, spinach, egg, milk and vanilla to a blender and blitz until smooth.
Add the flour, baking powder and cinnamon to a mixing bowl and stir until combine. Mash the remaining banana and add it to the dry ingredients along with the blended mixture. Gently stir until combined.
Heat a large non-stick frying pan, over medium heat, and coat the pan with the oil. Use a pastry brush or wipe with a folded paper towel to ensure that there is a thin, even coating of oil on the pan with no droplets of oil visible. SEE NOTE 1
Place 2 tablespoons of batter into the pan to form one pancake. Cook until bubbles appear on the surface then flip and cook the other side until golden (usually around 1 - 1 1/2 minutes). If you have a big pan you can do several at once. Repeat with remaining batter.
Serve warm, or cold, plain, or with a sweet or savoury topping!
Pan Temperature - Too hot and your pancakes will be scorched, too cold and they can become flat and tough. Aim for medium heat and be prepared to adjust up or down over the course of frying.
See main post for information on ingredients and substitutions. Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. *This recipe was updated Sep 2021 to include ingredient and process shots. The recipe was also altered slightly to fix issues readers were having. If you wish to continue using the original recipe then you can email me for the original recipe.