Banana Spirulina Pancakes

Introduction

Banana spirulina pancakes deliver a naturally green, nutrient-dense breakfast that tastes light and fluffy rather than heavy or earthy. Rice milk keeps them tender, and the banana adds subtle sweetness without extra sugar, making them work just as well for a quick weekday morning as they do for a leisurely weekend brunch.

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

Dairy milk instead of rice milk: Use the same quantity of whole or 2% milk for a richer, slightly denser crumb and a more traditional pancake flavor.

Extra spirulina for deeper color: Add another ½ teaspoon of spirulina if you want a more vibrant green and a more pronounced earthy taste (though the banana will still balance it).

Berry addition: Fold in ½ cup of fresh or frozen blueberries or raspberries in place of or alongside the banana slices for tartness and texture contrast.

Thinner, crêpe-style pancakes: Add 2–3 tablespoons more rice milk to loosen the batter and cook them slightly longer on each side for delicate, lacy edges.

Savory direction: Omit the sugar and banana, reduce spirulina to ½ teaspoon, and add 1 tablespoon of nutritional yeast plus a pinch of black pepper for a savory, umami-forward pancake that pairs well with avocado or smoked salmon.

Tips for Success

Keep your mixing hand light. The biggest mistake is overmixing; visible lumps in the batter are your friend and will cook out into a fluffy interior. If you beat it smooth, the gluten overdevelops and the pancakes flatten.

Oil the pan between batches. A light spray of oil before each pancake prevents sticking and helps them brown evenly without drying out.

Watch for bubbles before flipping. When bubbles form in the middle and stay open, and the edges look set but the top still looks slightly wet, that’s your signal to flip—flipping too early or too late is the main reason for uneven cooking.

Keep finished pancakes in a warm toaster oven. Stacking them directly on a plate will trap steam and soften them; the toaster oven keeps them warm and crispy while you cook the rest.

Slice your banana thin. Thick banana pieces can remain slightly firm in the center while the exterior cooks, so aim for consistent ¼-inch slices for even texture throughout.

Storage and Reheating

Reheat in a toaster oven at 325°F for 5–7 minutes, uncovered, until warmed through. A toaster oven preserves crispness better than a microwave, which will make them rubbery.

FAQ

Can I make the batter ahead? Yes, prepare the dry ingredients in an airtight container the night before. Mix the wet ingredients and bananas just before cooking to prevent the flour from fully hydrating and the banana from browning.

Why do my pancakes come out dense or flat? Overmixing is the primary cause. Stir just until the wet and dry ingredients combine—lumps are normal and necessary for a fluffy result. Also verify your baking powder is fresh; old baking powder won’t produce enough lift.

Will the spirulina flavor be too strong? At 1 teaspoon per batch, the spirulina is subtle and earthy; the banana and maple syrup balance it out. If you’re sensitive to algae flavors, start with ½ teaspoon and increase next time.

Can I use cow’s milk instead? Yes, use the same quantity (280 g or 1¼ cups). Cow’s milk will produce slightly denser, richer pancakes compared to rice milk, but the recipe works just as well.