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Vegan Spinach & Banana Pancakes Recipe

vegan spinach & banana pancakes
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Eat your greens they say! It’s not your typical combination – but why don’t you try these delicious Spinach infused Banana pancakes by The Muscle Bakery. Made with our very own Soya Protein Isolate 90, providing 22.6g protein per serving.

INSTRUCTIONS:

1.) Add all the ingredients into a high speed blender (we used a NutriBullet) and set aside for about 5 minutes. You need to let it set so that the chia seeds get to work and soak up some of the moisture.

Note: If you like your pancakes thick and chunky, the recipe as above will make them like that, however if you prefer thinner ones, just add more water or milk.

2.) Prepare a non-stick pan with a dab of coconut oil or coconut oil spray and turn hob heat onto medium.

3.) Start by pouring a spoonful of batter with a tablespoon and cook for several minutes. Then, flip over gently using a spatula and let cook for another several minutes.

4.) Then, drizzle your favourite sauce, fruit or even nut butter and enjoy these delicately moist pancakes!

Yields 2 servings.

vegan spinach & banana pancakes

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MACROS (per serving of two):

Calories: 411

Protein: 22.6g

Fats: 8.3g

Carbs: 61.4g

Author: The Muscle Bakery

Ingredients

Handful Spinach Leaves

1 Cup Ground Oats

1 Banana

1.5 Cup Milk of Choice

1 Scoop Soy Protein Isolate (or sub with preferred protein powder)

1 Tbsp Zero Calorie Syrup™ Maple (or agave/ honey)

1 Tbsp Chia Seeds

1 Tbsp Water

1 Tsp Baking Powder