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Banana, Spinach, and Spirulina Pancakes

 Green pancakes with fruit

Make your gut and your body happy with these delicious green plant-based pancakes! I’m slightly obsessed with these banana, spinach, and spirulina pancakes. They’re perfect for cooking up for colorful Saturday pancake stacks or breakfast bowls during the week.

The spinach and spirulina add a big pop of color and balance out the natural sweetness of the bananas, oats, and almond flour and also add a wonderful dose of nutrients to the dish. This is a lovely hearty breakfast that is sure to brighten up even the coldest of winter days.

 Banana, Spinach, and Spirulina Pancakes

I love these any time of year with seasonal fruits and a mix of nuts and superfoods. They're meant to get creative with.

 Banana, Spinach, and Spirulina Pancakes

If you're looking to try out some of my other favorite breakfast recipes, check out my Almond Butter Banana Pancakes, Grain-Free Savory Chickpea Pancakes, Rainbow Sweet Potato Breakfast Bowl, Carrot Cake Overnight Oats, No Bake Turmeric Granola Bars, 1 Bowl Coconut Cashew Granola, and more!

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Banana, Spinach, and Spirulina Pancakes

Banana, Spinach, and Spirulina Pancakes

Yield: Serves 2-4
Prep time: Cook time: Total time:


  • 2 very ripe bananas
  • 1 handful fresh spinach
  • ½ cup almond milk
  • ½ cup almond flour
  • ½ cup oat flour
  • 2 tablespoons almond butter (optional)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon spirulina powder
  • virgin coconut oil, to grease the pan
  • Optional Toppings:
  • Frozen berries
  • Pomegranate seeds
  • Banana
  • Bee pollen
  • Chopped almonds
  • Wild Honey


  1. Making these pancakes is as simple as can be. Start by tossing all the ingredients into a large blender or food processor together and blend until the spinach is fully broken up and the mixture is smooth.
  2. Heat a little coconut oil in non-stick frying pan on medium heat for about 1 minute, or until the coconut oil is melted. Ladle about 3 tablespoons of batter onto different sections of the pan for mini pancakes and about 1/3 cup of batter for larger pancakes.
  3. Cook for a few minutes on one side, or until small bubbles begin to appear on the surface and the bases are golden. Carefully flip the pancakes with a spatula and cook the other side for 1-2 minutes, or until golden. Transfer the cooked pancakes to a plate and repeat until you’ve cooked through all the batter.
  4. Serve topped with your favorite fruit, granolas, sweeteners, and toppings. I love frozen berries, pomegranate seeds, banana, bee pollen, chopped almonds, and wild honey.
Created using The Recipes Generator


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