Spinach Banana Pancakes
Packed with nutrition and flavor, these spinach banana pancakes are the most fun way to sneak greens into your kids' diet without compromising on taste!
Servings: 10 pancakes
Ingredients
- 10-12 spinach leaves
- 4 small yelakki bananas or 1 regular sized banana
- 1 large egg
- ½ cup milk
- 1 ½ tsp jaggery or sugar
- 1 tsp vanilla extract
- 1 cup whole wheat flour atta
- 1 ½ teaspoon baking powder
Instructions
- Blanch spinach leaves in boiling water for 30 seconds and dunk in cold water. Drain and set aside.10-12 spinach leaves
- In a blender, add banana, egg, milk, jaggery, vanilla extract and spinach. Blend till smooth.4 small yelakki bananas, 1 large egg, ½ cup milk, 1 ½ tsp jaggery, 1 tsp vanilla extract
- In a bowl, add whole wheat flour, baking powder and the spinach banana puree. Whisk till just combined and no dry spots are visible. Set aside for at least 10 minutes. This batter can also be refrigerated overnight.1 cup whole wheat flour, 1 ½ teaspoon baking powder
- To make pancakes, brush a tawa or skillet with butter. Wipe off any excess butter - this helps with even browning.
- Pour ¼ cup pancake batter to make a pancake. Wait till you see a few tiny bubbles on the surface (about a minute) and flip to cook from the other side. Repeat with remaining batter.
- Serve with honey, chopped walnuts and sliced bananas.
Notes
- Make the pancake batter the previous night to save time in the morning.
- Make sure to wipe off any excess butter from the pan before pouring the batter to help the pancakes brown evenly.
Nutrition
Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 243mg | Fiber: 3g | Sugar: 7g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg