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Flourless Green Smoothie Blender Pancakes

Print Recipe
Course Breakfast, Snack
Cuisine 5 Ingredients or Less, Kid-Friendly, Quick and Easy
Servings 12 small pancakes

Equipment

  • 1 Blender or food processor

Ingredients
  

  • - ½ medium banana
  • - 1 cup baby spinach
  • - 1 cup quick oats Gluten-free if needed
  • - 2 large eggs
  • - ¼ cup orange juice or milk
  • - Dash of cinnamon optional, enhances natural sweetness
  • - 1 tsp hemp seeds optional, for a nutty boost
  • - ½ tsp baking powder optional, for fluffier texture; can omit for babies
  • - Dash of sea salt optional, for flavor

Instructions
 

  • Blend It Up: Toss all ingredients into a blender or food processor. Blend until just combined—don’t overmix!
  • Let It Rest: Allow the batter to sit for 5 minutes to thicken.
  • Heat the Pan: Warm a griddle or skillet over medium-low heat. Lightly grease with avocado oil, butter, or your favorite oil.
  • Cook the Pancakes: Spoon about 1 tablespoon of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look golden, about 2-3 minutes.
  • Flip & Finish: Flip with a spatula and cook for another minute until cooked through.
  • Serve & Enjoy: Stack ‘em high and top with maple syrup, chia jam, nut butter, a drizzle of honey, or a simple pat of butter.

Notes

Optional Mix-Ins: Try adding a few blueberries or chocolate chips to the batter for extra fun