green-pancakes-eggs
This green pancakes recipe features pancakes based with spinach and bananas. Our pancakes are topped with sliced strawberries, walnuts, and a fried egg. | peteandgerrys.com
This green pancakes recipe features pancakes based with spinach and bananas. Our pancakes are topped with sliced strawberries, walnuts, and a fried egg. | peteandgerrys.com This green pancakes recipe features pancakes based with spinach and bananas. Our pancakes are topped with sliced strawberries, walnuts, and a fried egg. | peteandgerrys.com
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Green Pancakes and Eggs

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5/5 - 2 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 2 servings (10-15 mini pancakes)

Unconventional yet wholesome and rich in nutrients, these mini green pancakes are worth adding to your weekday morning menu. The stars of the show are spinach, banana, and whole grain oat flour, which make these delicious green orbs gluten-free, moist, and densely packed with flavor. Trying to get out the door without resorting to refined sugar? Top yours with fresh fruit and plain Greek yogurt or go the savory route with a fried egg and a sprinkle of walnuts.

By: Family Farm Team (adapted from Little Miss Foodie)

Ingredients

  • 1 medium banana, sliced
  • 2 handfuls fresh spinach
  • 1/2 cup gluten-free whole grain oat flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 2 large Pete and Gerry’s Organic Eggs
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or water, only as needed
  • Optional toppings: additional Pete and Gerry’s Organic Eggs, maple syrup, fresh berries, chocolate chips, or chopped nuts

Nutritional Information plus

Servings: 2

Amount Per Serving: Calories 280, Fat Cal. 70, Total Fat 8g (12% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 280mg (12% DV), Total Carb. 38g (13% DV), Fiber 5g (20% DV), Sugars 9g, Protein 14g, Vitamin A (50% DV), Vitamin C (20% DV), Calcium (20% DV), Iron (20% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Combine banana, spinach, oat flour, cinnamon, baking powder, and vanilla in a single-serve blender. Crack in two eggs and blend until very well combined. Set batter aside to rest and thicken for 5 minutes.

Step 2

While batter rests, preheat a nonstick pan or griddle to medium-low heat. Check batter consistency and stir in 1 tablespoon of milk or water at a time if needed, just until batter is pourable (avoid adding so much that the batter looks runny or watery).

Step 3

Lightly grease pan or griddle and pour 2 tablespoons of batter onto the surface for each pancake (this will make about a 2.5” pancake). Cook pancake 1-2 minutes on each side until golden, flipping only once when the edges look set, lose their shine, and any bubbles on the surface start to pop. Repeat with all remaining batter.

Step 4

When pancakes are ready, top with extra Pete and Gerry’s Organic Eggs cooked to your liking. Finish with a drizzle of maple syrup or your choice of toppings and enjoy!

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Green Pancakes and Eggs

Prep Time 10 minutes
Cook Time
Serving Yield 2 servings (10-15 mini pancakes)

Unconventional yet wholesome and rich in nutrients, these mini green pancakes are worth adding to your weekday morning menu. The stars of the show are spinach, banana, and whole grain oat flour, which make these delicious green orbs gluten-free, moist, and densely packed with flavor. Trying to get out the door without resorting to refined sugar? Top yours with fresh fruit and plain Greek yogurt or go the savory route with a fried egg and a sprinkle of walnuts.

By: Family Farm Team (adapted from Little Miss Foodie)

Ingredients

  • 1 medium banana, sliced
  • 2 handfuls fresh spinach
  • 1/2 cup gluten-free whole grain oat flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 2 large Pete and Gerry’s Organic Eggs
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or water, only as needed
  • Optional toppings: additional Pete and Gerry’s Organic Eggs, maple syrup, fresh berries, chocolate chips, or chopped nuts

Directions

Step 1

Combine banana, spinach, oat flour, cinnamon, baking powder, and vanilla in a single-serve blender. Crack in two eggs and blend until very well combined. Set batter aside to rest and thicken for 5 minutes.

Step 2

While batter rests, preheat a nonstick pan or griddle to medium-low heat. Check batter consistency and stir in 1 tablespoon of milk or water at a time if needed, just until batter is pourable (avoid adding so much that the batter looks runny or watery).

Step 3

Lightly grease pan or griddle and pour 2 tablespoons of batter onto the surface for each pancake (this will make about a 2.5” pancake). Cook pancake 1-2 minutes on each side until golden, flipping only once when the edges look set, lose their shine, and any bubbles on the surface start to pop. Repeat with all remaining batter.

Step 4

When pancakes are ready, top with extra Pete and Gerry’s Organic Eggs cooked to your liking. Finish with a drizzle of maple syrup or your choice of toppings and enjoy!