Banana Spirulina Pancakes

Introduction

These pancakes get their vibrant green color and nutritional boost from spirulina, while ripe banana adds natural sweetness and moisture so you don’t need eggs or dairy. The batter comes together in minutes, and the key to fluffy results is a light hand—overmixing is what makes pancakes dense and flat.

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

Swap rice milk for oat or coconut milk: Either works 1:1 and will give you a slightly richer, creamier texture without changing cook time or structure.

Add ground flaxseed or chia seeds: Mix 1 tbsp into the dry ingredients before sifting for extra fiber and nuttiness; the pancakes will brown slightly faster, so watch your heat.

Use a different fruit: Replace the banana with blueberries (don’t slice them) or finely diced apple tossed in a pinch of cinnamon; add the fruit at the same folding stage.

Increase spirulina to 1½ teaspoons: The color deepens and the earthy flavor becomes more pronounced; the batter won’t change texture, but taste it in your head first if you’re unsure about spirulina’s flavor.

Top with nut butter and fruit instead of syrup: Spread 1 tbsp almond or peanut butter on each warm pancake and add fresh berries or sliced fruit for a protein boost.

Tips for Success

Don’t overmix the batter. Lumps are your friend—they keep the pancakes light and fluffy. A few streaks of dry flour in the batter are fine; stop mixing as soon everything is barely combined.

Watch the bubbles. Once they form in the center and the edges look set (not wet), flip immediately. Flipping too early tears the pancake; flipping too late burns the bottom.

Keep cooked pancakes warm in a toaster oven set to low heat rather than stacking them on a plate. Stacking traps steam and makes them soggy.

Let the pan cool slightly between batches if it’s browning the pancakes too fast. Medium-high heat is right, but every stove runs differently—adjust down a notch if edges char before the inside cooks through.

Slice the banana thinly and fold it in gently so pieces stay intact. Large chunks sink and create dense pockets.

Storage and Reheating

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat in a toaster oven at 350°F for 5–7 minutes until warm, or microwave a stack on a plate for 30–45 seconds. The toaster oven method keeps them crisper; microwaving makes them softer but is faster.

FAQ

Can I make the batter ahead? Yes, but only for a few hours in the refrigerator. The baking powder starts to lose its lift once mixed with liquid, so cook within 4 hours for the best rise. Let the batter come back to room temperature before cooking.

What if I don’t have rice milk? Oat milk, soy milk, almond milk, or coconut milk all work 1:1. Dairy milk also works if you eat it. The flavor and texture stay nearly identical.

Why are my pancakes coming out dense? You’re mixing the batter too much or cooking on heat that’s too low. Stir only until the dry ingredients are barely wet, and keep the pan on medium-high so bubbles form quickly and the bottom sets before it burns.

Can I double this recipe? Yes, double all ingredients and use the same cooking method. The batter amount will simply cook more pancakes. Timing doesn’t change—watch for bubbles, not a clock.