Easy to make spinach banana baby pancakes that are perfect for baby-led weaning and toddlers! Made with 7 simple ingredients and combined in a blender for easy cleanup! Perfect for making ahead and freezer friendly for a quick morning breakfast.
As a busy mom of two littles, I know the importance of an easy healthy recipe that my kids will actually eat. Enter these Spinach Banana Baby Pancakes!
If you’re looking for another kid-friendly pancake recipe without banana, check out these healthy Baby Applesauce Pancakes. Another breakfast favorite at our house.
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Why You’ll Love These Pancakes
- Easy - I tried to make this recipe as straightforward as possible for a quick healthy breakfast. Only 7 ingredients make up this blender pancake recipe and they’re done in under 10 minutes.
- Healthy Ingredients - No added sugar and hidden veggies!? These kid-friendly pancakes are packed with nutritious ingredients that you’ll feel good about feeding your family.
- Kid-Approved - My toddler calls these her “green pancakes” and requests them at least a couple times a week. I plan on making them for my almost 6-month old as a part of baby-led weaning soon too!
Feel free to check out more of my baby and toddler friendly recipes. I have a whole section of kid-friendly recipes, including Healthy Oatmeal Toddler Breakfast Cookies and 6 Baby Food Combinations.
Ingredients for Easy Spinach Banana Baby Pancakes
- Rolled Oats - I use certified gluten free rolled oats but you can use whatever oats that you prefer. Make sure to measure 1 cup of oats before adding it to the blender. Blend on high until the oats create a flour-like texture.
- Egg - This recipe calls for only one egg. I have not tested it using a flax egg so I can’t comment on if it works as a substitute or not. Feel free to try and comment below on how it turned out for you.
- Spinach - There is 1 cup of spinach per batch of pancakes. The spinach gives these pancakes a fun green color and a nutritional boost.
- Banana - The more ripe the banana, the more sweet these pancakes will taste. I recommend using a banana that is ripe and has some brown spots on the outside.
- Milk - You can make this recipe using whatever type of milk you have on hand. I usually use unsweetened almond milk.
- Cinnamon - Ground cinnamon adds a little more flavor without being overwhelming for the kids.
- Baking Powder - To help give a bit of rise to these pancakes.
How to Make Spinach Banana Baby Pancakes
First, add the oats to the blender and pulse on high until a flour-like texture forms. Then add the spinach and pulse a few more times until blended with the oats.
Add the egg, banana, milk, cinnamon and baking powder to the blender. Blend until smooth.
Pour about 1-2 tbsp of batter into a warm greased skillet for each pancake. Let cook until bubbles form on the surface and then flip to cook through. Continue with the rest of the batter.
Serve cooled pancakes or freeze for later.
Frequently Asked Questions:
Can adults eat these pancakes too?
Yes! Adults can definitely eat these spinach pancakes too. They are a great option for anyone who doesn’t want added sugar or a healthy alternative to regular pancakes.
Do you taste the spinach?
Nope! The spinach doesn’t give much flavor to these pancakes which makes them a great option for picky eaters.
What blender should I use?
Any blender that you have should work! I have this small blender that I use for pancakes like this that works great.
Storage Tips
Store cooled pancakes in an airtight container in the fridge for up to 4 days. Save leftovers for later in the freezer for up to 1 month. These pancakes reheat well and are perfect for a quick breakfast.
Looking for more baby friendly recipes?
- Healthy Oatmeal Toddler Breakfast Cookies
- 6 Baby Food Combinations
- 3 Sweet Potato Baby Food Combinations
- Kale Baby Food Puree Combinations
- Healthy Veggie Nuggets
Let's Connect
If you’ve enjoyed this recipe or have a question, please leave a review and comment below! Also feel free to tag @withsweethoney on Instagram!
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Easy Spinach Banana Baby Pancakes
Equipment
- Blender
- Skillet
- spatula
Ingredients
- 1 cup rolled oats (I use certified gluten free rolled oats)
- 1 cup spinach lightly packed
- 1 egg
- 1 ripe banana (about ½ cup)
- ¼ cup milk (I use dairy free milk)
- ½ tsp ground cinnamon
- ½ tsp baking powder
Instructions
- First, add the oats to the blender and pulse on high until a flour-like texture forms. Then add the spinach and pulse a few more times until blended with the oats.
- Add the egg, banana, milk, cinnamon and baking powder to the blender. Blend until smooth.
- Pour about 1-2 tbsp of batter into a warm greased skillet for each pancake. Let cook until bubbles form on the surface and then flip to cook through. Continue with the rest of the batter.
- Serve cooled pancakes or freeze for later.
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