Green Pancakes

Green Pancakes

Prep Time 15 mins
Cook Time 50 mins
Servings 4
Calories 398 kcal


  • 435 ml almond milk
  • 1 egg
  • 1 ripe banana, chopped
  • 85 g spinach
  • 300 g self raising flour
  • 55 g coconut sugar
  • 1/4 tsp baking soda
  • 2 tbsp coconut oil, melted
  • 140 g coconut yogurt to serve
  • some seasonal fruit to serve


  • Place the milk, egg, banana and spinach into a blender and blitz until smooth.
  • Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
  • Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour 1⁄4 cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured. Repeat this process with the remaining batter to make 16 pancakes.
  • Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.



  • Full nutrition/serving: 398Kcal/4g Fat/86g Carbohydrate/7g Protein/14g Fibre.
  • This recipe is from our January 2021 recipe pack. 
Keyword Gluten Free, Meal Planning, Nuts, Vegetarian