Banana Spinach Oatmeal Pancakes

"Start your morning with these nutrient-packed, low-sugar pancakes that are quick to make and full of flavor."

These Banana Spinach Oatmeal Pancakes are a powerhouse breakfast option, combining complex carbs, protein, healthy fats, and nutrient-dense spinach. With a quick prep time, they’re perfect for busy mornings and provide a delicious way to fuel your day.

Pancake Ingredients

• 3/4 cup unsweetened almond milk
• 1 egg
• 1 egg white
• 1 banana
• 1 1/2 cups rolled oats
• 3 tbsp hemp hearts
• 1 cup chopped spinach
• 2 tsp baking powder
• 1/8 tsp nutmeg
• 1/8 tsp salt
• 1 tsp vanilla (optional)

Topping Ideas

• Fresh berries
• Real maple syrup
• Fresh banana slices
• Sliced almonds
• Nut butters (peanut, almond, or others)

Making the Pancakes

1. In a blender, combine almond milk, egg, egg white, banana, rolled oats, hemp hearts, spinach, baking powder, nutmeg, salt, and vanilla (if using). Blend until smooth.
2. Heat a skillet over medium heat and coat with non-stick cooking spray or avocado oil.
3. Pour the batter onto the skillet in 4-inch circles. Cook for 2–3 minutes on one side, then flip and cook for another 1–2 minutes.
4. Adjust the batter consistency if it thickens by adding a bit more almond milk and blending again.

Serving

Serve warm with your favorite toppings like fresh berries, banana slices, or a drizzle of real maple syrup.

Hemp hearts are a great source of plant-based protein, omega-3 fatty acids, and essential nutrients like magnesium and iron. They add a subtle nutty flavor and a nutritional boost to these pancakes.

• For a sweeter pancake, add a touch of honey or maple syrup to the batter.
• Experiment with greens! Swap spinach with kale for a different flavor profile.
• For a vegan option, replace eggs with flaxseed or chia egg substitutes.
• Make it gluten-free by ensuring certified gluten-free oats are used.

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