Banana Spirulina Pancakes with Maple Syrup

Introduction

Powdered spirulina gives these banana pancakes their green color and a mild earthy note that plays well with maple syrup. You keep the batter lightly lumpy, fold in thinly sliced banana, and cook each scoop on a medium-hot pan, which makes this a straightforward breakfast for two.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 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 and a little more browning in the pan.
• Swap 140 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 if you want a milder flavor and a less intense green color.
• Replace the white granulated sugar with brown sugar for a deeper, more caramel-like sweetness.
• Hold back half of the thinly-sliced banana and add it on top after cooking instead of folding it all into the batter; you get cleaner pancake edges and more distinct banana texture.

Tips for Success

• Sift the powdered spirulina with the flour so it disperses evenly instead of leaving green clumps in the batter.
• Stop mixing as soon as the dry ingredients are moistened; the lumps are what keep the pancakes tender.
• Keep the pan at medium-hot, not fully high heat, or the outside will brown before the center sets.
• Flip only when bubbles reach the middle and the edges look set; that is the cue that the first side has enough structure.
• Use the toaster oven on warm instead of stacking hot pancakes on a plate, which can trap steam and soften the surface.

Storage and Reheating

Let the pancakes cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days, with parchment between layers if you stack them.

For longer storage, freeze them in a freezer-safe container or zip-top bag with parchment between pancakes for up to 2 months. Store the maple syrup separately.

Reheat in a toaster or a 325°F oven until warmed through, about 5 to 8 minutes from the fridge or 10 to 12 minutes from frozen. You can also reheat them in a dry skillet over medium-low heat, or microwave briefly if you do not mind a softer texture.

FAQ

Are these pancakes vegan?

As written, they are egg-free and dairy-free. Use pure maple syrup if you want to keep the whole dish vegan.

Can you use soy milk instead of rice milk?

Yes. Soy milk works well and gives you a slightly creamier batter.

Can you make the batter ahead of time?

It is better to cook it soon after mixing because the baking powder starts working right away. If you want a head start, combine the dry ingredients and the wet ingredients separately, then mix just before cooking.

Why did the pancakes turn out flat or tough?

The usual cause is overmixing the batter or cooking on heat that is too low. Keep the batter lumpy and make sure the pan is properly heated before you start.