Banana Spinach Pancakes
These Banana Spinach Pancakes are soft, naturally sweet, and filled with good-for-you ingredients like oats, banana, and leafy greens. They're blended smooth for easy eating and come together quickly—perfect for baby-led weaning, toddler breakfasts, or snack time. Even better, they freeze well and reheat like a dream!
Equipment
- Blender
- Non-stick skillet or pan
- Spatula
- Measuring cups and spoons
Ingredients
- 1 ripe banana
- 1/2 cup fresh spinach chopped or packed loosely
- 1/2 cup rolled oats
- 1 egg
- 1/4 tsp baking powder
Instructions
- Add all ingredients to a blender and blend until the batter is smooth. It will be a little thick—that’s totally normal and makes flipping easier!
- Heat a non-stick skillet over medium heat and lightly grease if needed. Pour small amounts of batter to make toddler-sized pancakes.
- Cook until bubbles appear on the surface, then flip and cook another 1–2 minutes until golden brown. Let cool before serving.
Notes
Storage Tips: Store in the fridge for up to 3 days in an airtight container, or freeze for up to 2 months with parchment between layers. Reheat in a toaster or skillet.
Age Modifications: For younger babies, you can thin the batter with a splash of milk or water. Serve sliced into strips or bite-sized pieces.
Allergy-Friendly Substitutions: Use a flax egg for an egg-free version, certified gluten-free oats if needed, and non-dairy milk if thinning.
Nutrition Boosters: Add a pinch of cinnamon, a spoonful of ground flaxseed, or a little nut butter (for ages 1+) to pack in even more nutrients.
Parent Tip: Call them “monster pancakes” or “green power cakes” to get picky toddlers excited about their food!
Nutrition
Calories: 154kcalCarbohydrates: 27gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 41mgSodium: 44mgPotassium: 228mgFiber: 4gSugar: 4gVitamin A: 78IUVitamin C: 3mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!