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breakfast pizza sliced and drizzled with nut butter
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5 from 4 votes

Banana-Spinach Pancake Pizza

This Banana-Spinach Pancake Pizza is the perfectly delicious way to serve up veggies for breakfast! Sweetened entirely with fruit and loaded with spinach. Paleo, gluten free, and dairy-free.
Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast for kids, healthy pancake, hidden veggies
Servings: 8 slices
Calories: 176kcal



  • 2 very ripe bananas
  • 2 cups baby spinach packed
  • 2 eggs large
  • 2 tbsp neutral oil (avocado or melted coconut oil)
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract (or ½ teaspoon vanilla powder)
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp fine salt
  • 1 cup almond flour*
  • 1/4 cup tapioca flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • Fruit (blueberries, banana, strawberries…) for the top


  • Preheat oven to 350 degrees. Grease an 8-inch round cake pan and place some strips of parchment paper up the sides to make a “sling” for easy removal later, if you wish.
  • Add bananas, spinach, eggs, cinnamon, vanilla, vinegar, and salt to a blender. Blend until smooth.
  • Add the almond flour, tapioca flour, coconut flour, oil and baking soda and blend, scraping down the sides to make sure all the flour is mixed in.
  • Pour batter into prepared pan and smooth out the top with a spatula. Place extra fruit on the top, as desired.
  • Bake until set and toothpick place in the center of the cake comes out clean, 18 to 20 minutes. Cool on a rack until warm then cut into wedges and serve. Drizzle with honey, maple syrup or your favorite nut butter.


*Almond, tapioca, and coconut flour in this recipe can be substituted with 1 cup whole wheat flour or 1 ¼ cups oat flour.


Calories: 176kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 256mg | Potassium: 163mg | Fiber: 3g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 4.7mg | Calcium: 46mg | Iron: 1.1mg