Banana Spirulina Pancakes
Banana spirulina pancakes are a plain batch of fluffy pancakes tinted green by a teaspoon of algae powder. The spirulina adds color without a strong taste once it is buried in flour and sliced banana. Rice milk keeps the batter dairy-free, and the lumpy, barely mixed batter is what gives the texture. Freeze the banana first if you want slices thin enough to cook evenly through each pancake.
Instructions
Sift the flour, sugar, baking powder, salt and spirulina together into a large bowl. In a second bowl, stir the oil and rice milk together.
Make a well in the middle of the dry ingredients and pour in the liquid. Fold them together lightly and leave the lumps alone, because whisking or beating the batter makes the pancakes tough and flat.
Gently stir in the banana slices, just enough to coat them in batter.
Heat a non-stick pan over medium-high heat and spray it evenly with oil. Keep the heat at medium-hot so the pancakes do not burn.
Scoop the batter into the pan with a ⅓ cup measure, pouring each pancake evenly. When bubbles form in the middle and the edges look set, spray the top with a little more oil.
Flip the pancake right away and cook the other side for about a minute.
Move the finished pancake to a toaster oven set on warm, or keep it warm some other way. Spray the pan again and repeat until all the batter is used, then serve with maple syrup.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
