Mix all dry ingredients together in a medium sized bowl.

Place the banana, egg, milk, yogurt and spinach in a blender or Vitamix and blend until combined (this won't take long).

Pour the wet mixture into the dry mixture and stir until just combined.

Pour onto a griddle or greased pan (use coconut oil or non-stick spray) and cook about 90 seconds on each side (or until slightly browned). My pancakes were about 3-4 inches across, and I got 10 pancakes from the batch. You can definitely make them smaller - just cook slightly less time.

Let cool completely and store in the fridge 5 days or the freezer for 4-6 weeks.