Banana Spirulina Pancakes

PIn it

Introduction

These pancakes get their vibrant green color and nutritional boost from spirulina, while ripe banana keeps them moist and naturally sweet. The rice milk base makes them dairy-free, and the key to fluffy results is resisting the urge to overmix—lumps in the batter are your friend here. You’ll have a stack ready in about 30 minutes, perfect for a weekend breakfast or meal-prep option.

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

Increase the spirulina: Use up to 1½ teaspoons for a deeper green and earthier flavor, though start at the lower amount if you’re new to spirulina’s taste.

Swap rice milk for another plant-based milk: Oat milk or almond milk will produce slightly thicker pancakes with a richer mouthfeel; use the same volume.

Add texture with toppings: Layer your stack with fresh berries, coconut flakes, or chopped nuts alongside the maple syrup for crunch and tartness.

Make them nut-flavored: Stir 1 tablespoon of almond butter into the wet ingredients before combining with the dry mix for subtle nuttiness.

Go savory: Reduce the sugar to 1 tablespoon and skip the banana; top the cooked pancakes with avocado, a fried egg, and a pinch of sea salt instead.

Tips for Success

Lumpy batter is correct. Overmixing develops gluten, which makes pancakes dense and tough. Stir just until the dry and wet ingredients are barely combined—visible flour streaks are fine.

Watch the bubbles, not the clock. Flip when you see bubbles forming on the surface and the edges look set and slightly dry. This timing works better than guessing, and it prevents burning.

Keep heat moderate. Medium-high is hot enough to set the pancakes without charring the outside before the inside cooks through. If your first pancake browns too fast or too slowly, adjust before cooking the rest.

Use the toaster oven strategically. Holding finished pancakes on a warm setting keeps them hot without drying them out while you finish the batch, so they’re all ready to eat at once.

Storage and Reheating

Store cooled 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 weeks. Reheat refrigerated pancakes in a toaster or toaster oven at 350°F for 3–4 minutes until warm; freeze pancakes need about 5–6 minutes. Avoid the microwave, which makes them rubbery.

FAQ

Can I make the batter ahead of time?

Yes, but only for a few hours. Mix the dry ingredients the night before, then combine with the wet ingredients just before cooking. Pre-mixed wet batter will produce denser pancakes as the baking powder activates.

What if I don’t have spirulina powder?

You can omit it entirely and follow the rest of the recipe—you’ll simply have plain banana pancakes without the green color or spirulina’s mineral content. The texture and rise will remain the same.

Why do my pancakes come out flat despite not overmixing?

Your pan may not be hot enough, or you may be flipping too early. The surface needs to show bubbles and the edges need to look set before you flip. Also check that your baking powder is fresh; old baking powder loses potency and won’t create enough lift.

Can I use regular cow’s milk instead of rice milk?

Yes. Use the same volume of any milk (dairy or non-dairy). The results will be nearly identical; dairy milk may produce slightly richer flavor.