Print

Green Banana Spinach Pancakes for Baby and Toddler

stack of baby green spinach pancakes with bananas, oats and spinach around it.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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)

Ingredients

Units Scale
  • 2 cups rolled oats, certified gluten-free if necessary
  • 1 tbsp ground flaxseed (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 medium very ripe bananas
  • 1 1/2 cups fresh spinach, loosely packed
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 2 tsp vanilla extract
  • butter or oil, as needed for the pan

Instructions

  1. 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.
  2. Heat a large nonstick or well-seasoned cast iron skillet over medium heat (about 350°F).
  3. 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.
  4. 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.
  5. Allow pancakes to cool before serving to baby!

Equipment

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.

Find it online: https://babyledbliss.com/green-banana-spinach-pancakes/