London Clinic of Nutrition
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Spinach & Banana Pancakes

A quick, easy and nutritious breakfast option to start your day off right. Filled with fibre, protein and antioxidants.

A great pancake recipe for Shrove Tuesday!

Spinach and banana pancakes Leaf


30 minutes

Cooking Time

15 minutes






  • 1 egg
  • 1 large ripe banana
  • 250g rolled oats
  • 200g fresh baby spinach (don’t use frozen)
  • 150ml of your choice of milk (we recommend unsweetened almond milk)
  • 1tsp baking powder
  • A drizzle of olive oil
  • Your choice of toppings (we suggest nuts, nut butter, or fresh berries for extra antioxidants)


  1. Blend oats with a food processor/blender until they have a flour-like consistency.
  2. Add milk, spinach, banana, baking powder, and egg to the blender – blend until a smooth batter forms.
  3. Add a drizzle of olive oil to a frying pan
  4. Pour pancake mix into your pan once hot
  5. Fry until pancakes start to brown, then flip
  6. Serve your banana and spinach pancakes with nut butter, fresh berries, or a generous handful of nuts.

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