Banana Spirulina Pancakes

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Introduction

Banana spirulina pancakes deliver a protein boost and subtle earthy flavor in a fluffy, weeknight-friendly breakfast that takes about 30 minutes start to finish. The spirulina powder is mild enough that it won’t overpower the banana, and the careful no-whisk mixing method keeps the pancakes tender instead of dense. Serve warm with maple syrup.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

Substitute the rice milk with oat milk or coconut milk – both will produce a slightly thicker batter and add subtle sweetness without changing the cooking method or time.

Add ¼ teaspoon vanilla powder to the dry mixture – this enhances the banana flavor without affecting texture or cooking time.

Replace the banana with ½ cup fresh or frozen blueberries stirred in at the same stage – the berries will burst slightly during cooking and create a tart contrast to the spirulina’s earthiness.

Use brown sugar instead of white granulated sugar – this darkens the pancakes slightly and adds a mild molasses note that pairs well with spirulina.

Increase the spirulina to 1½ teaspoons if you prefer a more pronounced earthy flavor – the pancakes will have a deeper green color and stronger taste, but the texture and cooking time remain the same.

Tips for Success

Watch the heat closely when the pancakes first hit the pan. Medium-hot prevents burning on the outside while leaving the inside undercooked. If you see dark spots forming too quickly, lower the heat slightly.

Wait for bubbles to form across the surface before flipping. This visual cue tells you the bottom is set enough to flip without deflating the pancake.

Keep cooked pancakes warm in a toaster oven rather than stacking them on a plate. Stacking traps steam and makes them soggy; the toaster oven holds them at serving temperature without further cooking.

Slice the banana thinly so pieces distribute evenly throughout the batter. Thick slices clump together and cook unevenly.

Storage and Reheating

Reheat in a toaster oven at 350°F for 5–7 minutes until warmed through, or use a skillet over medium heat for 1–2 minutes per side. Avoid the microwave, which makes them rubbery.

FAQ

Can I make the batter ahead of time?

You can mix the dry ingredients the night before in a sealed container, but combine them with the wet ingredients only when you’re ready to cook. The batter begins to thicken after 10 minutes and performs best within 15 minutes of mixing.

Why are my pancakes flat and dense even though I didn’t overmix?

Check your baking powder—it loses potency over time. If your container is older than 6 months, replace it. Also verify that your pan heat is truly at medium-hot; too low a heat will not activate the bubbles that help pancakes rise.

What plant-based milk works best?

Rice milk and soy milk are the most reliable because they have a neutral flavor and similar viscosity. Oat milk and coconut milk also work but will slightly thicken the batter and add their own flavor note.

Can I use regular (cow’s) milk instead of plant-based milk?

Yes, use the same quantity. The pancakes will be slightly less fluffy because dairy milk reacts differently with baking powder than plant-based alternatives, but they will still turn out well.