These green banana spinach pancakes are made in the blender in just 15 minutes! Packed with healthy ingredients like oats and baby spinach, they are a fun and healthy way to add some leafy greens to your baby or toddler's breakfast from 6 months up. (gluten-free)
If you struggle to get leafy greens into your little one's diet, this pancake recipe is for you! Most babies and toddlers love soft, fluffy pancakes, and these ones are both healthy and fun for the smallest of eaters to enjoy.
Read more: Find tips for serving spinach for BLW, and more baby-friendly spinach recipe ideas.
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Why You'll Love Green Banana Spinach Pancakes
These spinach pancakes are:
- Made with wholesome ingredients like fresh spinach, banana, oats, and Greek yogurt - and no added sugar!
- Quick and easy to make in the blender
- Great for babies in the finger food stage, baby led weaning starting at 6 months, and toddlers
- Make-ahead and freezer friendly
- As easy way to add leafy greens into your little one's meals
- Fun for kids - they will love the fun green color, especially for St. Patrick's day or a Green Eggs and Ham lesson!
Ingredients
- Ripe Bananas - For natural sweetness. The browner the better, since they will be sweeter.
- Fresh Spinach
- Eggs
- Yogurt - I use plain Greek yogurt, but you can use regular yogurt or your favorite non-dairy option.
- Rolled oats (also called old fashioned oats) - look for certified gluten-free if necessary
- Ground flaxseed - not required, but adds a little nutrition boost
- Baking powder and baking soda - for fluffy pancakes
- Cinnamon - I add just a hint to complement the banana. Leave it out if you want.
- Vanilla - for a little extra sweetness with no added sugar
Helpful Equipment: High speed blender, nonstick skillet or well seasoned cast iron skillet, pancake turner spatula
Step by Step Instructions
- Add all of the ingredients to a high speed blender.
- Blend until smooth, using the tamper to stir or stopping to scrape down the sides as needed.
- Pour or scoop by the tablespoon onto a large preheated skillet. Cook until bubbles appear on the surface and edges start to dry. Flip and cook another minute or so, or until cooked through. Repeat with the remaining batter.
Tips & Recipe Variations
- If the bottoms of the pancakes start to brown too much, the heat is too high. Turn it down a little.
- Yogurt substitutions: You can use regular plain yogurt in place of Greek, or your favorite non dairy yogurt for dairy-free.
- Gluten-free: While oats are naturally gluten-free, use certified gluten-free oats if you have sensitivities.
- Feel free to omit the cinnamon, vanilla and/or flaxseed to simplify the recipe.
- Add mini chocolate chips for toddlers and older kids for a little extra sweetness, if you'd like.
Storage and Reheating
Store pancakes in an airtight container in the refrigerator for up to 5 days, or freezer for up to 3 months.
To reheat, simply pop a couple in the microwave for 15-30 seconds on a microwave-safe plate. You can also reheat over medium low heat in a skillet. Make sure to test the temperature before serving to babies!
How To Serve Pancakes for Baby Led Weaning
For BLW babies 6 months and up, cut pancakes into strips the width of your finger, or simply offer whole. For babies with a pincer grasp and toddlers, cut into bite-size pieces (about the size or your fingernail) or continue offering strips.
I like to serve spinach pancakes with a scrambled egg and whatever fruit is in season, or to keep things simple, spread with a little natural peanut butter or add some plain Greek yogurt or applesauce for dipping.
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Green Banana Spinach Pancakes for Baby and Toddler
These green banana spinach pancakes are made in the blender in just 15 minutes! Packed with healthy ingredients like oats and baby spinach, they are a fun and healthy way to add some leafy greens to your baby or toddler's breakfast from 6 months up. (gluten-free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 36 (1 tbsp) baby pancakes 1x
- Category: breakfast
- Method: blender
- Cuisine: baby/toddler
Ingredients
- 2 cups rolled oats, certified gluten-free if necessary
- 1 tbsp ground flaxseed (optional)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 2 medium very ripe bananas
- 1 ½ cups fresh spinach, loosely packed
- 2 large eggs
- ½ cup plain Greek yogurt
- 2 tsp vanilla extract
- butter or oil, as needed for the pan
Instructions
- Add all ingredients to a high speed blender. Blend until smooth, using a tamper to stir or stopping to scrape down the sides as needed.
- Heat a large nonstick or well-seasoned cast iron skillet over medium heat (about 350°F).
- Once the skillet is hot, add a little butter or oil to prevent sticking, if needed. I find that I usually don't need it if the skillet is nonstick. Pour or scoop the batter by the tablespoon into the skillet.
- Cook until bubble start to appear on the surface and edges begin to dry, about 2 minutes. Flip pancakes and cook an additional 1-2 minutes, or until cooked through. Repeat with the remaining batter.
- Allow pancakes to cool before serving to baby!
Notes
- Yogurt Substitute: You can use regular yogurt instead of Greek. For dairy-free, substitute your favorite non-dairy yogurt.
- Storage: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Heat: If the bottoms of the pancakes start to brown too quickly, the heat is too high and should be turned down just a bit.
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