Begin your delightful journey with Spinach Banana Pancakes by adding baby spinach, ripe bananas, eggs, milk, vanilla extract, ground flaxseed, baking powder, and a sprinkle of cinnamon into a blender. Blend the mixture until smooth and creamy, about 30–45 seconds.

With the blender still running on a low setting, gently pulse in your choice of buckwheat flour or whole wheat flour until just combined. Avoid over-mixing.

Preheat a non-stick or cast-iron skillet over medium heat, ensuring it's hot but not smoking. Add a thin layer of coconut oil or unsalted butter.

Cook the pancakes for 3-4 minutes, then flip and cook for an additional 2-3 minutes until golden brown and fully cooked through.

Once cooked, transfer the Spinach Banana Pancakes to a plate. Serve with your favorite toppings.