This easy green sheet pan pancakes are packed with nutritious ingredients including bananas, spinach, oats, eggs and even… chickpeas! Yes really. This kid friendly recipe is simple, healthy and all natural. That vibrant ‘hulk’ colour just comes from the spinach! You can make this dairy free and nut free.
- So much faster and more convenient than stovetop cooking. These oven baked banana spinach pancakes are an absolute cinch to make! You mix the batter together in a blender, pour into a sheet pan and let the oven do the rest. There’s no whisking, waiting or flipping. You’re welcome.
- Higher in protein and fibre and lower in sugar than regular pancakes. Using oats, chickpeas, banana and spinach for the base, you can rest assured these pancakes are a healthy alternative to traditional pancakes. I add a touch of maple syrup but if you are making these for very young children (or otherwise watching your added sugars) you can actually leave this out and leave the pancakes to be purely sweetened by the bananas.
- Nut free, seed free and dairy free recipe with flexible ingredients. If you have a “no nuts or seeds” policy for school lunchboxes you can pack these healthy green pancakes. They can also be made dairy free (simply use a non-dairy milk) and the recipe is also wheat free. I usually go for buckwheat flour as the flour added to this recipe, however it’s possible to change this up for another wheat-free flour, too.
As I mentioned earlier, these pancakes do contain chickpeas… please don’t worry you won’t be able to notice them, they blend right in!
- Bananas. It’s best to use very overripe, sweet bananas in this recipe. They will give you the best flavour and will also blend into the batter easily.
- Spinach. I use frozen spinach for this recipe because it is so much more economical and the finely chopped, wet texture means that it is quick to blend. Also, you don’t have to worry about it going off in the fridge!
- Chickpeas. Canned chickpeas are all you need for this recipe. It would be possible to substitute cannellini beans or some other small, soft white beans if you don’t have chickpeas to hand.
- Eggs. To help bind the ingredients together as well as to add a rich source of protein and nutrients, this recipe uses eggs. Please note I have not tried this recipe with an egg substitute.
- Oats. You can use quick oats (which are more finely ground) or regular rolled oats to make these pancakes as it all gets blended up anyway. The quick oats will just be easier to blend as they are already smaller and finer in consistency, so I’ll typically go with those.
- Buckwheat flour or another wholegrain flour. Honestly, just about any basic wholegrain flour can be used – buckwheat, brown rice, sorghum, even just good old wholewheat/wholemeal wheat flour. If you need the recipe to be wheat-free, obviously don’t use a wheat-based flour!
- Milk, any milk. Any milk can be used in this recipe. You could use regular cows milk, or a non-dairy alternative like almond, oat, rice, coconut or soy. If you have dietary requirements e.g. dairy-free, nut-free, simply choose the milk most appropriate for your needs.
- Maple syrup. Not absolutely essential but I do think that a small amount of maple syrup in this healthy green pancake recipe yields the best result. However, it can be omitted especially if making this for very young children where you don’t want to use any added sugars.
- Baking powder. These sheet pan pancakes do not rise up a huge amount, the batter is quite dense due to the oats and chickpeas, however some baking powder in there will help to achieve the right texture.
- Vanilla extract. Look, I don’t know when I’m going to make a sweet recipe that doesn’t have vanilla added. I love it. It’s so beautiful in taste and aroma. But, you could leave it out.
- A pinch of salt.
See the recipe card for exact ingredient quantities.
Step 1. Thaw the frozen spinach and drain off any excess liquid that accumulates during the thawing process.
Step 2. Preheat the oven to 160C and line a baking tray with baking paper.
Step 3. Place all of the pancake ingredients into a powerful blender. Process the ingredients until you have a smooth batter and the spinach has been well incorporated.
Step 4. Scoop the thick pancake batter out onto the lined baking tray and smooth out evenly across the tray.
Step 5. Bake for approximately 15 to 20 minutes or until the pancake feels firm in the centre, the edges will be turning a light golden brown.
Cut into slices (or crazy shapes! Whatever works!) and enjoy. These are best enjoyed warm, however they can also be eaten as a cold slice. I recommend topping with peanut butter, cream cheese and/or your favourite jam.
- Use a powerful, high speed blender for the best result. This recipe does require you to blend together quite a few ingredients, especially the chickpeas and spinach where you really want them smoothly incorporated.
- One of the best things about this healthy pancake recipe is that it cooks really quickly. To achieve this you do need to use a large baking tray. I recommend a baking tray that is around 25cm x 40cm or close to this measurement; it doesn’t need to be EXACT.
- Please use a baking tray with raised edges! You obviously want to contain the pancake batter inside the tray. Don’t use a completely flat cookie sheet – although the batter is thick and won’t easily spread, it’s just nicer as you can smooth out the batter and cook the pancakes in an even shape and thickness.
Yes, you certainly can and in fact this is one of the key reasons that I love to make this specific recipe. You can freeze these for up to 3 months, it’s so great, just heat them up when you need some! Perfect for building up that ‘freezer stash’ of kids’ food if that’s your thing.
I would keep these in the fridge for up to 5 days. If you’re going to need longer, I’d recommend putting them in the freezer instead.
I typically add toppings to these pancakes when serving them – my kids like it when I do peanut butter or cream cheese and then add sprinkles! Personally I love to use cream cheese and healthy jam as the topping. Try my Berry Chia Seed Jam, it is so incredibly easy to make.
However, you could also put additional ingredients into the batter before baking rather than adding toppings. For example, you could drop in some blueberries, raspberries or some chocolate chips. This would make them easier to pack into a lunchbox.
- 3 bananas as overripe as possible
- 3 eggs
- 2 cups quick oats
- 1 cup chickpeas
- ½ cup soy milk or any other milk of choice
- 125 grams frozen spinach (to be thawed and drained)
- ½ cup buckwheat flour
- 2 tsp vanilla
- pinch salt
- 2 tsp baking powder
- 3 tbsp maple syrup
- Thaw the frozen spinach and drain off any excess liquid that accumulates during the thawing process.
- Preheat the oven to 160℃ (320℉) and line a baking tray with baking paper.
- Place all of the pancake ingredients into a powerful blender. Process the ingredients until you have a smooth batter and the spinach has been well incorporated.
- Scoop the thick pancake batter out onto the lined baking tray and smooth out evenly across the tray.
- Bake for approximately 15 to 20 minutes or until the pancake feels firm in the centre, the edges will be turning a light golden brown.
- Cut into slices (or crazy shapes! Whatever works!) and enjoy. These are best enjoyed warm, however they can also be eaten as a cold slice. I recommend topping with peanut butter, cream cheese and/or your favourite jam.