Green Smoothie Pancakes

February 16th is National Pancake Day, a fun day to celebrate. These ‘Green Smoothie Pancakes’ will surely add a dash of colour to your breakfast / brunch and the spinach will make you feel as though you are doing something healthy. They are seriously morish!

Healthier Swaps

Pancakes are not necessarily the healthiest breakfast choice as they often include processed flour and refined sugars. These can easily be swapped for healthier options. Here are just a few:

  • Plain flour for buckwheat or spelt flour. 
  • Milk for kefir or Greek yoghurt.
  • Refined sugar for maple syrup or brown rice syrup – add slightly less of the replacement.
  • Instead of pancake syrup, drizzle maple syrup over your pancakes.

More Breakfast / Brunch Inspiration:

Green Smoothie Pancakes

  • Servings: 4 = 12 pancakes
  • Difficulty: easy
  • Print

These ‘Green Smoothie Pancakes’ are a serious hit. My kids love them! Recipe adapted from Thermomix UK / Irland


  • 1 big banana – about 100g cut in pieces
  • 50g baby spinach leaves
  • 60g Greek yoghurt
  • 60ml milk
  • 2 tbsp maple syrup
  • 1/2tsp vanilla extract
  • 140g plain flour
  • 1 medium egg
  • 1 tsp bicarbonate of soda
  • 1 pinch fine sea salt
  • 3 tbsp sunflower oil
  • Topping:

  • 1 banana – cut in slices
  • 1 pear – cut into cubes
  • walnuts – roughly chopped
  • maple syrup
  • 4 dollops Greek yoghurt


  1. Add the banana pieces, spinach, Greek yoghurt, milk, maple syrup and vanilla extract to a blender and blend until it resembles a smoothie.
  2. Pour the liquid into a bowl and add the flour, egg, bicarbonate of soda and salt. Stir with a spatula until fully incorporated.
  3. Leave to rest for around 15min until the surface is bubbly.
  4. Heat a big non stick frying pan over medium heat with 1tbsp of oil. Pour around 3 tbsp of batter per pancake into the pan and fry for around 2 minutes until you get bubbles on top. Flip over and cook for another minute. Set aside and keep warm. Repeat until you have used up the batter → my pan allows to make 4 pancakes at a time. If your pan is smaller, add less oil every time you start a new batch.
  5. Stack 3 pancakes per plate. Add a dollop of Greek yoghurt on top of it. Sprinkle with the banana slices, pear cubes and walnuts. Drizzle with maple syrup.
  6. Enjoy!

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3 thoughts on “Green Smoothie Pancakes

  1. Pingback: Wild Garlic & Butter Bean Soup with Roasted Buckwheat

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