Green Banana Oat Pancakes

Green Eggs and Ham

When I was younger, my kindergarten teacher made our class green eggs and ham just like in the Dr. Seuss children's book. I remember being repulsed by the idea that my eggs were... green! Eggs shouldn't be green. After my sweet kindergarten teacher insisted that the green food tasted just like eggs, and assured us that we would like it, I decided to take a bite. Turns out, I was afraid of nothing. The green eggs and ham tasted just like... eggs and ham.

Fast forward to the present, and now I enjoy incorporating green foods into most of my meals. Having a big green salad at every meal isn't ideal, so I like to incorporate greens into my everyday meals. Most of the time, you can't even taste the greens! Not only does adding greens to your recipes give you those extra vitamins, but it also adds a pop of fun color.

Why are Greens so Important?

Greens like spinach, kale, swiss chard, and arugula are filled with essential micronutrients such as iron, vitamin K, vitamin A, vitamin C, calcium, and I could go on. It is essential to feed your body vitamins and minerals so that it can carry out normal processes of growth and development. In addition, it helps your body produce enzymes and hormones that aid in bodily functions such as digestion, detoxing, the menstruation, respiration, blood flow, and more.

I usually incorporate greens into all my meals, but breakfast. For breakfast, it's easy for me to simply grab some oatmeal with nut butter and berries. Lately, I've been getting creative in the kitchen trying to create a recipe that is packed with nutrients and also delicious.

Today, I am sharing with you a pancake recipe with hidden KALE. Just like the green eggs and ham, you can't taste the kale in this recipe. Your body will absorb the nutrients of the kale without sacrificing the taste of breakfast pancakes.


Green Banana Oat Pancakes

Servings: 1-2

Prep Time: 10 minutes

Cook Time: 10 minutes


1 ¾ Cup Oat Flour

1 Mashed Banana

1 tsp Baking Soda

1 Egg

1 tbsp Coconut Oil

¼ tsp Sea Salt

1 ¼ Almond Milk (or any non dairy milk)

1 cup Steamed Kale

2 tsp Matcha Powder (optional)


1.    Blend steamed kale in a blender or food processor. The kale should become a creamy consistency. Set kale aside in a bowl.


2.    In a separate bowl, add oat flour, baking soda, salt, and matcha powder if your want your pancakes to be even more green. Mix together the ingredients.

3.    In the bowl with the kale, add the mashed banana, egg, melted coconut oil, and almond milk.  Mix ingredients together.

4.    Mix together the wet ingredients and the dry ingredients.

5.    Warm up your pan to medium heat. Add some coconut oil to the bottom of the pan to keep your pancakes from sticking. Take 1/4 of your batter and pour it onto the pan. When the top of the pancake starts creating bubbles, you know it's time to flip.

6.    Once all the pancakes are cooked, serve immediately. Add toppings such as maple syrup, strawberries, raspberries, or chocolate chips.

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This post was sponsored by WP Rawl. All opinions are my own.