Banana Spirulina Pancakes with Maple Syrup

Introduction

Powdered spirulina gives these banana pancakes a green tint and a mild earthy edge, while the thinly sliced banana softens into the batter as they cook. The method matters: you lightly mix the batter, leave the lumps alone, and flip only when bubbles show in the center and the edges look set. You can get breakfast for two on the table in about 25 minutes.

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

Sift and combine the flour, sugar, baking powder, salt, and spirulina in a big bowl.

In a separate bowl, mix oil and milk.

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.

Gently toss in the bananas and stir them just enough to coat in the batter.

Heat non-stick pan over medium-high heat, and spray evenly with oil.

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).

When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.

Immediately flip over, and cook for another minute or so on the other side.

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).

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 bit more body in the finished pancakes.
• Swap 70 g of the all-purpose flour for whole wheat flour if you want a nuttier flavor and a denser texture.
• Reduce the powdered spirulina to ½ teaspoon for a milder flavor and a less intense color.
• Use blueberries in place of the thinly-sliced banana if you want cleaner pockets of fruit and less softness through the crumb.
• Change the ⅓ cup scoop to ¼ cup if you want smaller pancakes that are easier to flip and cook more evenly in the center.

Tips for Success

• Sift the powdered spirulina with the flour mixture so it disperses evenly instead of leaving green clumps in the batter.
• Keep the batter lumpy after combining the wet and dry ingredients; overmixing is what makes these pancakes tough and flat.
• Slice the banana thinly so it folds in without weighing down the batter or making the pancakes tear when flipped.
• Watch for bubbles in the middle and set-looking edges before flipping; if you turn them too early, the centers stay loose.
• Hold finished pancakes in the toaster oven on warm so the first batch stays hot without steaming and going limp.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer first, then transfer to a freezer-safe container or bag with parchment between layers for up to 2 months.

Reheat in a toaster or toaster oven for the best texture. You can also warm them in a skillet over medium-low heat for 1 to 2 minutes per side, or microwave in short bursts if speed matters, though the banana pieces will be softer.

FAQ

Can you use soy milk instead of rice milk?

Yes. Soy milk works well here and gives the batter a slightly fuller texture.

Why did the pancakes turn out flat or tough?

The usual cause is overmixing the batter. Stir only until the dry and wet ingredients come together and leave the lumps in place.

Can you make the batter ahead of time?

It is better to cook it right after mixing. The baking powder loses strength as it sits, and the sliced banana will release moisture into the batter.

Does the spirulina make them taste strongly savory?

No. At about 1 teaspoon, it adds color and a mild earthy note, but the banana and maple syrup stay in front.