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.

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.

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