2 medium-sized very ripe bananas, peeled
2 cups (packed) fresh baby spinach
2 large eggs
½ tsp. baking powder
½ cup whole wheat pastry flour
Combine bananas, spinach, and eggs in a blender (or use an immersion blender). Blend until very smooth – you don’t want any big pieces of spinach in there. Add in baking powder and flour. Pulse a few times until combined (do not overmix – stir briefly with a spoon if needed). A few small lumps of flour are okay. Batter will be very thick. Set aside.
Heat a bit of oil or butter in a large nonstick skillet over medium/medium-high heat. Skillet is hot enough if a few drops of water sizzle when flicked onto the surface.
Pour desired amount of pancake batter (I used roughly ¼ cup at a time) into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute. Serve with maple syrup.
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