Spinach Banana Oat Pancakes with Garden Granola® Kale Matcha – Naturally Gluten-Free

These vibrant green pancakes are the kind of breakfast that feels both playful and nourishing. Blending baby spinach, banana, and oats into a subtly sweet batter, they’re naturally gluten-free and rich in fiber, with just the right amount of comfort.

A warm stack topped with creamy peanut butter, sliced banana, a drizzle of honey, and the earthy crunch of Garden Granola® Kale Matcha? It’s the kind of mindful morning ritual you’ll want to revisit again and again.

Why You’ll Love This Recipe

• Naturally Green & Nutrient-Dense: Spinach adds gorgeous color and gentle nutrients—no food coloring needed.

• Oat-Based & Gluten-Free: Just rolled oats, blended into a wholesome flour.

• Protein-Rich Start: With eggs, nut butter, and granola for balanced energy.

• Elevated Everyday: A simple recipe that feels like a luxury morning.

Ingredient Highlights

• Spinach: Mild, mineral-rich, and perfectly green.

• Banana: For natural sweetness and creamy texture.

• Rolled Oats: Ground into a gluten-free base that’s filling and light.

• Garden Granola® Kale Matcha: A crunchy finish with matcha, almonds, and just a hint of sweetness.

Recipe: Spinach Banana Oat Pancakes with Garden Granola® Kale Matcha

Servings: 4
Time: 25 minutes
Dietary Info: Naturally Gluten-Free

Ingredients

For the Pancakes:

• 2 cups rolled oats

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 1½ cups fresh baby spinach

• 1 ripe banana

• ½ cup oat milk (or milk of choice)

• 2 eggs

• Coconut oil or butter, for the pan

For Topping:

• 1 banana, thinly sliced

• 1 cup Garden Granola® Kale Matcha

• 1 tablespoon peanut or almond butter

• 1 teaspoon honey or maple syrup

Instructions

1. Blend the Base: Add oats to a high-speed blender and blend into a fine flour. Add baking powder and baking soda and pulse briefly.

2. Add the Wet Ingredients: Lightly beat the eggs with oat milk. Add to the blender along with banana, spinach, and vanilla extract. Blend until smooth and vibrant green.

3. Cook the Pancakes: Warm a nonstick or greased skillet over medium heat. Pour in the batter and cook until bubbles form and the edges are set. Flip and cook until golden.

4. Top and Serve: Stack pancakes on a plate. Add sliced banana, a swipe of nut butter, a drizzle of honey or maple syrup, and a sprinkle of Garden Granola® Kale Matcha.