Ingredients (2 serving):

  • 40g fresh spinach
  • 1 banana, very rip
  • 120g oats, ground
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp maple syrup
  • 90-120ml plant based milk (I used coconut milk)


  • 2 tbsp curd cheese (alt. vegan yogurt)
  • lemon zest
  • 1 pinch of salt
  • 1 handful fresh blueberries
  • maple syrup

  1. Put all the ingredients for the pancakes in a blender and mix for a few minutes until a homogeneous mass is formed. The dough should not be too liquid, add a little milk or ground oats as needed. The dough will pull a little with time.
  2. Heat neutral plant oil in a large frying pan. Using a large spoon, drop the batter into the pan in batches and fry on both sides for about 1 minute or until they turn a light brown color.
  3. Be careful not to let the pancakes get too dark, then they won’t have such a nice green color. You can choose the size of the pancakes, add more or less batter to the pan as needed.
  4. In a small bowl, mix the curd with lemon zest and vanilla extract and a pinch of salt.
  5. Arrange the finished pancakes on a plate, garnish with the lime curd and blueberries and drizzle maple syrup. Serve immediately.