Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More

Spirulina Banana Pancakes

Prep Time
10 min
Serves
12

Ingredients

2
very ripe bananas
2
large eggs or 2 flax eggs for vegan
1 cup
gluten free flour
1 teaspoon
spirulina powder
1/8 teaspoon
baking powder
1/8 teaspoon
salt
Coconut oil
Maple syrup
1/4 teaspoon
vanilla extract and/or cinnamon
Icing Sugar
Bee pollen or Honey
Cranberries or currants
Fresh pomegranate arils
Banana slices
Small bowls
Blender
Cast iron or healthy non-stick skillet
Very thin

Directions

Step 1
Place everything in the blender and blend until no large lumps remain; a few small lumps are okay. Taste and add in maple syrup, cinnamon or other flavourings as desired. It should be a pourable consistency.
Step 2
Heat a pan over medium heat. Heat a little coconut oil until the coconut oil is melted. Use between 3 tablespoons to 1/3 cup of batter depending on the size of pancake you want.
Step 3
Cook for a few minutes on one side, or until air bubbles appear on the surface and the bottom is firming up and golden. Carefully flip the pancakes and cook the other side for 1-2 minutes, or until golden.
Step 4
Transfer the cooked pancakes to a plate and repeat, checking your pan doesn’t overheat, until you’ve cooked through all the batter.
Step 5
Serve topped with cranberries, red currants, pomegranate seeds, icing sugar, etc., to create a nice festive colour counterpoint to the green pancakes.

Nutritional facts