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Spinach Banana Sheet Pan Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Spinach Banana Sheet Pan Pancake recipe is a delicious and healthy twist on traditional pancakes, packed with ripe bananas and baby spinach for a nutrient boost. Baked in a single sheet pan, it’s easy to prepare and perfect for feeding a crowd. The pancake is fluffy, lightly sweetened with maple syrup, and can be topped with fresh fruits or chocolate chips for added flavor.

Ingredients

Scale

Wet Ingredients

  • 2 medium very ripe bananas (about 200g)
  • 4 cups packed baby spinach (about 100g)
  • 2 large eggs
  • 1 cup milk (any kind)
  • ¼ cup avocado oil or neutral oil
  • ¼ cup maple syrup or 3 tablespoons granulated sugar
  • ¾ cup plain Greek yogurt (2% or whole milk)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1¼ cup whole-wheat flour
  • 1¼ cup all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt

Optional Toppings

  • Sliced banana
  • Sliced strawberries
  • Blueberries
  • Chocolate chips

Instructions

  1. Preheat Oven: Preheat the oven to 400℉. Grease a standard rimmed 13-by-18-inch baking sheet with oil spray and line it with parchment paper for easy cleanup.
  2. Blend Wet Ingredients: Add bananas, spinach, eggs, milk, oil, maple syrup, Greek yogurt, and vanilla extract to a blender. Blend until smooth and no visible spinach pieces remain.
  3. Mix Dry Ingredients: In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, and salt until well combined.
  4. Combine Batter: Pour the blended wet ingredients into the dry ingredients bowl. Stir gently with a large spoon or rubber spatula until just combined, leaving some lumps to avoid dense pancakes.
  5. Pour and Add Toppings: Pour the batter evenly into the prepared baking sheet and spread it out. Add desired toppings such as sliced bananas, strawberries, blueberries, or chocolate chips on top.
  6. Bake: Bake in the preheated oven for 18 minutes or until the pancake is set, golden brown at the edges, and has an internal temperature of 200℉ measured with a kitchen thermometer.
  7. Serve: Slice the sheet pan pancake into 12 equal portions. Serve warm with maple syrup or a dollop of vanilla Greek yogurt if desired.
  8. Store Leftovers: Let leftover pancakes cool completely before refrigerating up to 3 days. For freezing, cool fully, freeze in a single layer for 1 hour, then transfer to a zip-top freezer bag for up to 3 months.

Notes

  • Use a cup-for-cup gluten-free flour mix in place of all-purpose flour to make this recipe gluten-free.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • Check for doneness by ensuring an internal temperature of 200℉ to avoid under or overbaking.
  • Customize toppings to your preference with fresh fruit or chocolate chips.
  • Use parchment paper for easy cleanup and to prevent sticking.

Find it online: https://linadinner.com/spinach-banana-sheet-pan-pancake-recipe/