Spinach Banana Pancakes With Coconut And Nuts Recipe

Cooking Directions

• STEP 1.In a blender, combine spinach, bananas, eggs, flour, baking powder, and milk. Blend until smooth.
• STEP 2.Heat a non-stick pan over medium heat and lightly grease it with cooking spray or butter.
• STEP 3.Pour 1/4 cup of the pancake batter onto the pan and spread it into a circle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
• STEP 4.Repeat with the remaining batter.
• STEP 5.Serve the pancakes warm, topped with shredded coconut and chopped nuts. Drizzle with maple syrup or add a dollop of yogurt if desired.
• STEP 6.Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
• STEP 7.To reheat, simply warm them in a toaster or microwave before serving.

Cooking Tips

• Make sure to blend the batter until smooth to ensure a uniform texture.
• Adjust the sweetness by adding more or less ripe bananas.
• Feel free to add other toppings such as fresh berries or sliced bananas.
• For a gluten-free version, use gluten-free flour or almond flour instead of all-purpose flour.

Storage and Serving

• Serve the pancakes warm for the best taste and texture.
• Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
• Reheat the pancakes in a toaster or microwave before serving.