veggie pancake

Name: Veggie Pancake
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 - banana (approx. 100 g), cut in pieces, plus extra; 40 gram(s) fresh baby spinach; 40 gram(s) Greek yoghurt; 80 gram(s) milk; ½ teaspoon(s) vanilla extract; 140 gram(s) plain flour; 40 gram(s) sugar; 1 medium egg; 1 teaspoon(s) bicarbonate of soda; 1 pinch fine sea salt; 3 tablespoon(s) sunflower oil, divided; for servi maple syrup; for servi mixed nuts, roughly chopped

2 Pinches 7 Photos

Ava Brown

Updated on May 28, 2024

Rich in protein from eggs and milk and complemented by heart-friendly fats from sunflower oil, it's a nutritious and delicious start to your day.

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 - banana (approx. 100 g), cut in pieces, plus extra
40 grams fresh baby spinach
40 grams Greek yoghurt
80 grams milk
½ teaspoon vanilla extract
140 grams plain flour
40 grams sugar
1 medium egg
1 teaspoon bicarbonate of soda
1 pinch fine sea salt
3 tablespoons sunflower oil, divided
for servi maple syrup
for servi mixed nuts, roughly chopped

How To Make veggie pancake

Step 1

Place the banana, spinach, yoghurt, milk and vanilla extract in mixing bowl.

Step 2

Mix 15 sec/speed 6.
Step 3

Add flour, sugar, egg, bicarbonate of soda and salt.
Step 4

Mix 10 sec/speed 4. Set aside in mixing bowl to rest for 15 minutes.
Step 5

Heat 1 tsp oil in a non-stick frying pan over a medium heat. Pour a small ladle of batter into pan and fry for 1-2 minutes or until bubbles form on top. Flip over and cook for a further 1 minute. Transfer to a plate, keep warm and repeat with remaining batter.
Step 6

Serve pancakes with maple syrup, nuts and extra sliced banana (if using).
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