Updated: Jul 13
Kids absolutely love these pancakes and they are a great way of sneaking in some vitamin C-rich spinach! These are quick to whizz together, a fun way to use up ripe bananas and make a great weekend treat.
Makes approximately 20 mini pancakes
Preparation time is approximately 5 minutes
Cooking time is approximately 5-10 minutes
2 ripe bananas
90g self-raising flour (gluten free if necessary)
1 teaspoon of baking powder
Drizzle of vanilla extract
2 handfuls of fresh spinach leaves or 2 balls of frozen spinach
How to make your Hulk pancakes
Add all ingredients to a food processor / smoothie maker and whizz together
Add a little more milk if too gloopy
Heat 1 tsp of melted butter in frying pan and add large individual spoonfuls of batter to pan to form 3-4 pancakes. Cook for 2/3 mins each side before gently turning over and cooking on other side. Add more sliced banana to decorate.
HINTS & TIPS
This recipe is great for batch cooking! Cook and then freeze any leftover pancakes.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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