Green smoothie pancakes are a simple, healthy, and delicious way to eat your greens and enjoy every bite.

Stack of green smoothie pancakes with wedge cut out to show texture and color.

Green smoothies get their amazing color from spinach, and these green smoothie pancakes do the same! You won’t taste the spinach, but you will love the health benefits.

About these green smoothie pancakes

Green smoothie pancakes combine bananas and almond butter to deliver a rich, flavorful healthy pancake that everyone in your family will enjoy. It’s a great way to encourage everyone to start the day with greens, and the blend of bananas and nut butter is a tasty flavor combination for kids. 

This green smoothie pancake recipe is super easy thanks to your blender. You’ll make a simple smoothie and pour it into your dry ingredients for a quick pancake batter that tastes great and is great for you.

If you’re looking for a way to fuel your body and add greens to your diet, this pancake recipe is the perfect way to increase your veggies right in the foods you love. 

More greens and more pancakes? This is a winner for sure!

Overhead view of two stacks of pancakes topped with butter.

What you need

  • Blender Ingredients: bananas, pear, egg, spinach, milk, almond butter, butter, vanilla extract
  • Dry Ingredients: whole wheat flour, ground flax seed, baking powder, salt
Overhead view of ingredients needed for recipe including spinach and bananas.

How to make smoothie pancakes

Preheat an electric griddle to 375ºF or a large non-stick frying pan on medium low heat.

Place all blender ingredients in a blender. Start on low, then slowly turn up to high speed. Blend until smooth.

Ingredients in blender, unblended on left, blended on right.

Whisk together the dry ingredients in a large mixing bowl.

Dry ingredients in white mixing bowl.

Pour the blender ingredients into the bowl and whisk until no lumps remain.

Green pancake batter in white mixing bowl.

Pour ⅓ cup batter onto the preheated pan or griddle. Flip when the first ½ inch of the edges look dry. The underside will be a deep golden brown.

Cook on the second side until it is also golden brown.

Pancakes on white griddle.

How to make these your own

  • This recipe calls for ½ cup of spinach, but if you’re in the habit of enjoying green foods, you can add a bit more.
  • Many protein powders can be used in place of flour for cooking and baking. Check your protein powder container to see if you can swap powder for flour to add a little protein to your pancakes!
  • If you’re looking for a vegan option, you can use a flax egg, almond milk, and sub the butter. 
  • Green smoothie pancakes are a great option for kids. Top them with melted peanut butter and banana slices or maple syrup and blueberries for even more health benefits.
  • To add a little crunch, try topping your pancake with honey and chopped walnuts or pecans.

Storage Suggestions

Store leftover pancakes in the fridge for up to 4 days. You could also freeze these. We recommend freezing them in a single layer or separated with parchment paper before moving to a container or zip-top bag. This prevents them from sticking to each other.

Reheating Tips

Reheat leftover pancakes in the microwave for 20-30 seconds or until warm. They can also be reheated in the toaster, toaster oven, or in a griddle or skillet over medium heat.

Cut green smoothie pancakes on a fork.

More hearty, nutritious pancake recipes

Stack of green pancakes with a wedge cut out to show color and texture.

Get the Recipe: Green Smoothie Pancakes

Green smoothie pancakes are a simple, healthy, and delicious way to eat your greens and enjoy every bite.
5 from 2 votes

Ingredients

Blender Ingredients:

  • 2 medium bananas
  • 1 large pear core removed
  • 1 egg
  • ½ cup fresh spinach packed
  • 1 cup milk of choice
  • ¼ cup almond butter
  • ¼ cup butter melted
  • ½ teaspoon vanilla extract

Dry Ingredients:

  • 1 cup whole wheat flour
  • 2 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • Dash of salt

Instructions

  • Preheat an electric griddle to 375ºF or a large non-stick frying pan on medium low heat.
  • Place all blender ingredients in a blender. Start on low, then slowly turn up to high speed. Blend until smooth.
  • Whisk together the dry ingredients in a large mixing bowl.
  • Pour the blender ingredients into the bowl and whisk until no lumps remain.
  • Pour ⅓ cup batter onto the preheated pan or griddle. Flip when the first ½ inch of the edges look dry. The underside will be a deep golden brown.
  • Cook on the second side until it is also golden brown.

Notes

  • This pancake recipe was adapted from a green smoothie recipe found at www.smartnutrition.ca
  • Cook slowly to keep them as green as possible! The faster they cook, they more brown they will appear.
Serving: 3pancakes, Calories: 363kcal, Carbohydrates: 40g, Protein: 10g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 400mg, Potassium: 513mg, Fiber: 7g, Sugar: 12g, Vitamin A: 855IU, Vitamin C: 7mg, Calcium: 272mg, Iron: 2mg