Cookbook:Banana Spirulina Pancakes

Banana Spirulina Pancakes
CategoryPancake recipes
Yield5–6 pancakes

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This is a recipe for banana spirulina pancakes.






  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.

Notes, tips, and variations

  • If you freeze the banana first, you can get very thin slices.
  • A light maple syrup is very good. Some prefer this without anything else. Strawberry jam is also preferable, as it gives it that sour zing. Nutella Ferrero is very good for those who like chocolate. Powdered sugar for those who have a sweet tooth.