Banana Spirulina Pancakes

Introduction

These pancakes get their vibrant green color and subtle nutritional boost from spirulina, while mashed banana adds natural sweetness and moisture—meaning you skip the eggs entirely. The batter comes together in minutes, and the key to fluffy results is a light hand when mixing: lumps are your friend, not your enemy.

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

Nut butter swirl: Drizzle 1 tbsp of peanut or almond butter into the center of each pancake just after pouring the batter onto the skillet—it will meld into the pancake as it cooks and add rich, savory depth.

Berry addition: Fold ½ cup of fresh or frozen blueberries into the batter after adding the banana for tartness and antioxidants; frozen berries work without thawing and won’t break down.

Extra spirulina depth: Increase powdered spirulina to 1½ teaspoons if you enjoy an earthier, more pronounced green-tea-like note and want a visual pop.

Coconut milk substitute: Replace rice milk with coconut milk (light or full-fat) for a subtle tropical flavor and creamier texture.

Thinner pancakes: Use a ¼ cup scoop instead of ⅓ cup to make smaller, thinner pancakes that cook faster and are easier to flip.

Tips for Success

Lumpy batter is correct. Overmixing develops gluten and turns pancakes dense and rubbery. Stop stirring as soon as the dry ingredients are barely moistened; visible flour streaks are fine.

Watch for the bubble stage. Bubbles rising to the surface and edges that look set (not glossy) are your signal to flip. Flipping too early makes them gummy; too late makes them tough.

Keep the heat steady. Medium-high heat for the initial pan heat is right, but dial it back slightly once cooking if pancakes are browning too fast—you want a golden exterior, not a burnt one.

Warm the plates or toaster oven beforehand. Pancakes cool quickly and become chewy if stacked on a cold surface. A 200°F toaster oven keeps finished pancakes warm and fluffy while you cook the rest.

Slice the banana thinly. Thin slices distribute evenly and cook through in the pancake. Thick chunks stay firm and don’t blend as well into the batter.

Storage and Reheating

FAQ

Can I make the batter ahead of time?

You can mix the dry ingredients the night before in an airtight container. Mix the wet ingredients (oil and milk) separately just before cooking, then combine them, as the batter will become dense if left to sit.

What if I don’t have rice milk?

Soy milk, oat milk, or dairy milk all work 1:1 as substitutes. Avoid very thick plant milks like canned coconut milk straight from the can; thin it with water first.

Why are my pancakes coming out flat?

Flat pancakes usually mean the batter was overmixed (breaking down the leavening) or the pan temperature dropped. Use medium-high heat, and mix the wet and dry ingredients only until combined with visible lumps.

Can I use fresh spirulina powder instead of powdered?

Yes, but fresh spirulina paste is more potent and wetter, so start with ½ teaspoon and add more if needed. It may require a slight adjustment to the milk quantity to maintain batter consistency.