Banana Spirulina Pancakes with Maple Syrup

Introduction

The spirulina in this batter adds a mild earthy note and turns the pancakes green, while the sliced banana keeps the texture soft and a little custardy in the middle. You can get these on the table in about 30 minutes, which makes them practical for breakfast or a small brunch for two.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2

Ingredients

• 280 g (1 ¼ cup or 10 oz) all-purpose flour
• 2 tbsp white granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• About 1 teaspoon powdered spirulina
• 2 tbsp vegetable oil
• 280 g (1 ¼ cup or 10 oz) rice milk (soy might also work)
• 1 thinly-sliced banana
• Maple syrup

Instructions

1. Sift and combine the flour, sugar, baking powder, salt, and spirulina in a big bowl.
2. In a separate bowl, mix oil and milk.
3. Make a well in the center of the dry ingredients. Dump in the liquid ingredients and lightly mix the two together. Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will be fluffy.
4. Gently toss in the bananas and stir them just enough to coat in the batter.
5. Heat non-stick pan over medium-high heat, and spray evenly with oil.
6. Using a ⅓ cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).
7. When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.
8. Immediately flip over, and cook for another minute or so on the other side.
9. Remove the pancake, and put it in the toaster oven on warm while you cook the remaining batter (or find some way of keeping it warm).
10. Spray the pan again, and repeat until the batter is all gone.

Variations

• Swap the rice milk for soy milk as suggested in the ingredient list. You’ll get a slightly richer batter and a little more protein, with a similar consistency.
• Replace the white granulated sugar with light brown sugar. The pancakes will have a deeper sweetness and a slightly darker color.
• Increase or decrease the powdered spirulina slightly. More gives a stronger earthier flavor and deeper green color; less makes the flavor milder.
• Cut the banana slices a bit thicker if you want more distinct pieces in each pancake. Thinner slices blend into the batter more and make the center softer.
• Use a smaller scoop in the cooking step. Smaller pancakes are easier to flip and give you more browned edges relative to the soft center.

Tips for Success

• Sift the flour, baking powder, salt, and spirulina well so the spirulina doesn’t clump and streak through the batter.
• Keep a light hand when you combine the wet and dry ingredients; visible lumps are fine and help the pancakes stay fluffy.
• Stir the banana in gently and briefly so the slices stay intact instead of breaking down into the batter.
• Watch for bubbles in the middle and edges that look set before flipping; if you flip earlier, the centers can tear.
• Keep the pan at medium-hot, not fully high heat, so the outside browns without burning before the inside cooks through.

Storage and Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Put parchment or wax paper between them if you’re stacking several.

For longer storage, freeze them in a single layer first, then transfer to a freezer-safe bag or container for up to 2 months. Freeze the pancakes without maple syrup and add syrup when serving.

Reheat in a toaster oven or regular oven at 325°F until warmed through, about 5 to 8 minutes. You can also reheat in a skillet over low heat or microwave in short bursts, though the microwave makes them softer and less crisp at the edges.

FAQ

Can you taste the spirulina strongly?

At about 1 teaspoon, the spirulina is noticeable but not aggressive. The banana and maple syrup keep the flavor balanced.

Can you use soy milk instead of rice milk?

Yes. The ingredient list already notes that soy might also work, and it should give you a similar batter with a slightly fuller texture.

Why are the instructions so specific about not overmixing?

Overmixing develops the gluten in the all-purpose flour, which makes pancakes dense and chewy instead of fluffy. Stop mixing as soon as the dry spots are mostly gone.

Can you make the batter ahead of time?

It’s better to cook the batter soon after mixing because the baking powder starts working right away. If you need to prep ahead, combine the dry ingredients and wet ingredients separately, then mix just before cooking.