Banana Spirulina Pancakes with Maple Syrup

Introduction

Powdered spirulina gives these pancakes a green tint and a mild earthy note, while the thinly-sliced banana softens into the batter as they cook. You get a small-batch breakfast for two with a straightforward batter, a clear visual cue for flipping, and maple syrup as the only topping you need.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 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

• Replace the rice milk with soy milk for a slightly richer batter that browns a bit more deeply.
• Swap 70 g of the all-purpose flour for whole wheat flour if you want a nuttier flavor and a slightly denser pancake.
• Reduce the powdered spirulina to ½ teaspoon for a milder flavor, or increase it to 1½ teaspoons for a stronger color and more pronounced earthy note.
• Mash half of the banana and keep the other half thinly sliced if you want more banana flavor throughout and a softer interior.
• Serve with warmed berries instead of maple syrup for a fruit-forward topping with less sweetness.

Tips for Success

• Stop mixing as soon as the dry ingredients are moistened; visible lumps are what help keep the pancakes fluffy.
• Slice the banana thinly so it cooks through in the short time the pancakes spend in the pan.
• Keep the pan at medium-hot, not fully high heat, or the outside will brown before the center sets.
• Flip only when bubbles show in the middle and the edges no longer look wet.
• Hold finished pancakes in a warm toaster oven so the first batch stays soft while you cook the rest.

Storage and Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag with parchment between layers for up to 2 months.

FAQ

Can you use a different milk?

Yes. Soy milk works well and gives a slightly fuller texture, and other plain unsweetened plant milks should also work.

Why did the pancakes turn out flat or tough?

The usual cause is overmixing the batter. Once the wet and dry ingredients come together, stop stirring while there are still some lumps.

Can you make the batter ahead of time?

It is better to mix it right before cooking. If the batter sits too long, the baking powder loses strength and the pancakes will not rise as well.

How strong is the spirulina flavor?

At about 1 teaspoon, it is noticeable but not dominant. If you are unsure about it, start with less and keep the banana and maple syrup as written.