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Banana and Spinach Pancakes with Peanut Butter Whip
Breakfast

Banana and Spinach Pancakes with Peanut Butter Whip

25 minServes 2Nutri-Score B€
from @abby.rowse5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • banana (peeled)Produce1 piece
  • eggsDairy2 pieces
  • spinach (a handful, fresh)Produce30 g
  • old fashioned oatsGrains60 g
  • peanut butter (a spoonful)Nuts & seeds30 g
  • cinnamon (ground)Spices2 g
  • coconut oil (for the pan)Pantry15 ml
  • strawberries (sliced, for serving)Produce100 g
  • coconut yogurt (for the whip)Dairy100 g

per serving

Nutrition

348kcal

Carbs
39 g
Proteins
12 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Frying pan
  • Spatula
  • Mixing bowl

step by step

Method

  1. Blend the pancake batter

    • Add the banana, spinach, eggs, cinnamon, oats and a spoonful of peanut butter to the blender.
    • Blend until smooth and pourable; if the batter looks too watery, add a little more oats.
    Step 1

  2. Make the peanut butter whip

    • Mix the coconut yogurt with peanut butter until light and creamy.
    • Set aside in the fridge until plating.
    Step 2

  3. Cook the pancakes

    • Melt the coconut oil in a pan over medium heat.
    • Pour small rounds of batter into the pan.
    • Cook until bubbles form and the edges set, then flip and cook the other side until golden.
    Step 3

  4. Plate and serve

    • Stack at least two pancakes on each plate.
    • Add a side of sliced strawberries.
    • Top with the peanut butter whip and serve immediately.
    Step 4
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