Peel bananas and place them in a blender. Add soy milk, rolled oats and baby spinach and blend until smooth. If the mixture is too thick, add some more soy milk to reduce. Let sit the pancake mixture for a 10 minutes.
Heat a flat pan and add 1/3 cup of pancake mixture to the pan. Cook on low heath until bubbles start to form, then flip on the other side and cook another minute, until the pancakes turn golden brown. Once cooked, remove from pan and set aside. Repeat until you use up all the pancake mixture.
Serve pancakes with some agave or maple syrup and strawberry jam or plant-based yogurt.
View the recipe instructions at Vibrant Plates
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