Gluten-Free Banana Spinach Pancakes

I love making spinach and banana smoothie using plant-based milk like almond, coconut, or cashew. I’ve always loved eating spinach ever since I was a child. I didn’t have a choice because my mom would cook spinach for me quite often because it’s a nutrient-rich green leaf vegetable.  Growing up with Juvenile Rheumatoid Arthritis, I was very anemic and didn’t have a good appetite.  I struggled with eating any type of food and was very thin. So spinach became a staple vegetable in my diet. I guess that was the reason Popeye, the  TV animated show that my siblings and I grew up watching in the 1980’s, ate so much spinach because he wanted strong muscles! Who remembers this show during that decade? They don’t make classic animated shows like that anymore.  Spinach is also an anti-inflammatory vegetable so it’s good for those with inflammatory arthritis.  Spinach is so versatile and can be eaten raw as a salad or cooked. Of course, bananas are a good source of potassium. So the combination of these two key ingredients make the pancakes even more appealing.

My idea of turning a favorite smoothie into pancakes came about one morning when I looked in the pantry and saw a box of gluten-free Bisquick Baking Mix that was opened and I needed to use up the baking mix. These pancakes are deliciously healthy and packed with nutrients from both the fresh spinach and banana, including the chia seeds. Best of all, these pancakes are both gluten-free and dairy-free. These are great for both adults and children, especially for kids who don’t like to eat green vegetables! I hope you will enjoy these pancakes as much as I do.

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Gluten-Free Banana Spinach Pancakes

Course Breakfast

Cuisine American

Servings 10 Pancakes

Ingredients

• 2 cups packed organic baby spinach
• 1 ripe organic banana
• 1 cup organic unsweetened almond milk
• 1 large egg
• 1 cup gluten-free Bisquick Baking Mix (or any GF Pancake Mix)
• 1 tbsp organic coconut sugar
• 1 tbsp organic chia seeds
• 2 tbsp organic coconut oil
• 1 tsp pure vanilla extract
• Banana slices and chia seeds for toppings (optional)

Instructions

1. In a blender, add the spinach, banana, and almond milk and blend until all ingredients are smooth. In a medium mixing bowl, combine the egg and coconut sugar and whisk until sugar is dissolved with the egg. Then add the melted coconut oil, vanilla extract, and spinach banana puree to the egg mixture. Slightly mix until combined. Then add the Bisquick baking mix and chia seeds and gently mix until combined.
   

2. In a hot greased griddle or frying pan, pour a 1/4 cup of batter for each pancake and cook until the edges are golden brown or bubbly in the center before turning the pancakes. Cook the other side until golden brown.
   

3. If desired, serve the pancakes with sliced bananas and sprinkle some chia seeds on top. Then drizzle warm pure maple syrup and enjoy.