Chocolate Spinach Pancakes

4.04 from 26 votes

These deliciously rich and fluffy pancakes hide a boost of spinach for a nutritious twist on a breakfast favorite. Sweet, chocolatey, and perfect for toddlers or picky eaters, they’re a fun way to sneak in some greens!

Prep Time3

Cook Time5

Course: Breakfast

Cuisine: American

Keyword: Chocolate, Pancake, Spinach

Servings:

Ingredients

1 banana
1 egg
1/4 cup flour I use whole wheat flour
1 tbsp cocoa powder
1 handful spinach
1 tsp baking powder

US - Metric

Instructions

Blend ingredients together in blender or food processor.
Spray a pan with cooking spray.
Over medium heat, cook pancakes until cooked through on both sides, about 2-3 minutes on each side.
Serve warm, optionally topped with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup.

Notes

Feel free to use your preferred type of flour, but keep in mind different flours can affect texture and flipping—almond flour makes pancakes softer and more delicate, so add extra binding (like egg or flax egg). Oat flour gives a hearty texture, while whole wheat holds structure well but is denser. Adjust liquid as needed to get a smooth, pourable batter.

Nutrition