top of page

Easy Banana Spinach Sheet Pancakes

This is an easy and versatile recipe to make - no need to even flip pancakes! The spinach is there to add fun color and some veggie nutrients, but you won't taste it at all! Most of the ingredients are things you might already have on hand, so hopefully no need to go shopping much when the wish for pancakes hits!

You can make the basic recipe, or add in berries and/or chocolate chips for more flavor and fun. If you use frozen berries, try to dry off any extra liquid or ice or dust them with some flour to absorb the water first, so that the extra liquid doesn’t affect the consistency and baking of the pancakes. You can also use another type of vinegar instead of apple cider vinegar (just not balsamic vinegar!)



(serves 1-2 people)

1 ripe banana

1 tbsp ground flaxseed (or substitute 1 egg if not making these plant-based)

½ cup all-purpose flour

1 cup spinach

¼ cup maple syrup or honey

1/2 tsp cinnamon

1 tsp vanilla extract

¼ cup milk of choice

1 tsp baking powder

1 tbsp apple cider vinegar

Add-in: blueberries, strawberries, or raspberries (about ¼ cup), nuts/seeds, and/or chocolate chips


1. Preheat oven to 350 F. Lightly oil a small baking pan (a 10 x 6 in or 8 x 8 in pan works).

2. Add all ingredients except the vinegar and baking soda to a blender, and blend on high until evenly combined and there are no to minimal visible spinach pieces.

3. Use a spoon or spatula to mix in the apple cider vinegar and baking powder. If adding any berries, chocolate chips, etc, fold them in as well. Quickly pour the mixture into your pan and spread it out evenly.

4. Bake for 15-20 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.

5. Let cool and enjoy! You can add maple syrup, nut butter, more berries, whatever your heart desires for toppings!


bottom of page