These sweet Banana Spinach Pancakes are a favorite when you’re looking to boost nutrition in a favorite breakfast option. Or to have a little fun at the breakfast table by serving up a colorful meal.

spinach pancakes on white plate with fruit

Spinach Pancakes

I never thought that my older daughter would be such a fan of green pancakes, but just when you think you know your kiddo, they go and surprise you! It turns out that she’ll eat pretty much anything in pancake form. This (and Spinach Pesto and my Spinach Muffins) are by far her preferred ways to get her greens.

I love how these are both easy to make and they’re so easy for the kids to enjoy.

The beauty of this kids pancake recipe is that it comes together in the blender so you don’t have to dirty a sink full of dishes to make it happen.

And it includes two bananas and small pile of spinach, so everyone will get a nice amount of vitamins and minerals to start the day.

TIP: The flavor is sweet, so despite the color, they taste like healthy banana pancakes.

ingredients in spinach pancakes on countertop.

Ingredients You Need

To make this simple pancake recipe you’ll need:

Ingredient Substitutions

Both whole wheat and buckwheat flour work well in this recipe, though the pancakes cook through more easily with buckwheat. Look for it in the natural flours section of your supermarket. It’s widely available and very nutritious. For tips on using whole wheat flour, see the Notes section at the bottom of the recipe as you’ll want to reduce the milk amount slightly.

Use an egg replacer like the one from Bob’s Red Mill to make these egg-free.

Use buckwheat flour to make these gluten-free.

Use nondairy milk to make these without dairy.

how to make spinach pancakes step by step

Step-by-Step Instructions

Here’s a look at how to make these healthy pancakes. Scroll down to the bottom of this post for the full information.

  1. Add all ingredients to a blender except the flour.
  2. Blend, starting on low and working up to high. You want the spinach to be very well incorporated.
  3. Stir or pulse in the flour. Avoid over-blending but do make sure to get all of the flour blended in. 
  4. Cook as you would any other pancakes and serve warm. 

TIP: I like to cook these in a nonstick skillet or griddle since they are easiest to flip. Cast iron also works if well greased.

spinach-banana-pancakes-on-white-plate

Gluten-Free Spinach Pancakes

Yes! Buckwheat flour is naturally gluten-free and it works well in this recipe.

Dairy-Free Spinach Pancakes

To make these dairy-free, simply use nondairy plain unsweetened milk instead of dairy milk and cook with neutral oil.

spinach banana pancakes on plate with fruit

Easy Baby Pancakes

Due to the very soft texture of these pancakes, they tend to be much easier for babies to eat than traditional ones. And since they are packed with nutrients, this is a favorite pancake recipe to make for baby led weaning and once a baby is starting to eat finger foods.

TIP: Find my favorite early finger foods for babies here.

spinach-pancakes-on-blue-plate

Serving Suggestions

Maple syrup and butter of course, or nut butter, yogurt, applesauce, chopped fruit, or jam are all good options. When my middle kiddo was a baby, she ate them plain!

TIP: We like to have ours with a fruit salad rainbow (without the pot of gold at the end, unfortunately!) for St. Patrick’s Day, but that part is of course optional.

How to Store

These store really well if you let any leftovers cool and store in an airtight container or zip top freezer bags. You can store leftovers in an airtight container in the fridge for 3-5 days or in a freezer safe container or bag for up to 3 months. Warm in 15 second increments in the microwave to serve.

Tips for Making the Best Spinach Pancakes

  • You can store a bag of baby spinach in the freezer to use in smoothies and pancakes. Freezing it maintains the nutrients but it knocks out any “green” flavor which is handy! It’s also nice that you don’t have to worry about it going bad before you can use it up.
  • Be sure to blend the batter very smooth to get the greens very well processed.
  • You can sub in whole wheat flour for the buckwheat, but you’ll want to reduce the milk by ¼ cup.
  • If the bottoms start to brown too much before they are set, lower the heat to medium-low.
  • Look for buckwheat in the natural flours section of your supermarket. It’s widely available and very nutritious.
  • If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.
  • I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too.
  • You may also like Spinach Banana Muffins, 2-Ingredient Pancakes, Banana Oatmeal Pancakes, and Yogurt Pancakes.

I’d love to hear what you think of this recipe so please comment below with feedback!

This post was first published March 2018.

spinach-banana-pancakes-on-white-plate

Best Banana Spinach Pancakes

This is a thin batter that makes tender pancakes. Be sure to let them cook until the surface is almost entirely firm before you flip them over.
4.98 from 81 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 237kcal
Servings 4

Ingredients

  • 2 small very ripe bananas (about 1 cup tightly packed sliced banans)
  • 2 large eggs
  • 1 cup buckwheat flour or whole wheat (See Notes at the bottom if using whole wheat)
  • 1 cup milk
  • 2 cups lightly packed baby spinach
  • 1 tablespoon ground flaxseed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Coconut oil for cooking (or canola oil or butter)

Instructions

  • Add all ingredients to a blender except the flour.
  • Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
  • Stir or pulse in the flour and thoroughly combine without over-mixing. 
  • Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface—the batter should spread fairly thinly on its own—and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes. 
  • Flip and cook for an additional 3 minutes, or until fully cooked.
  • Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.
  • Serve warm with fruit, maple syrup, or another favorite dip.

Video

Notes

  • To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
  • Whole-wheat flour: You can sub in whole wheat flour for the buckwheat. Just reduce the milk to ¾ cup.
  • You can use baby kale in this recipe if you prefer.
  • You can store a bag of baby spinach in the freezer to use in smoothies and pancakes. Freezing it maintains the nutrients but it knocks out any “green” flavor which is handy! It’s also nice that you don’t have to worry about it going bad before you can use it up.
  • Be sure to blend the batter very smooth to get the greens very well processed.
  • If the bottoms start to brown too much before they are set, lower the heat to medium-low.
  • Look for buckwheat in the natural flours section of your supermarket. It’s widely available and very nutritious.
  • If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.
  • I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too.

Nutrition

Calories: 237kcal, Carbohydrates: 40g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 104mg, Sodium: 206mg, Potassium: 577mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1674IU, Vitamin C: 9mg, Calcium: 208mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Great recipe! I used two cups of frozen spinach. At first I was worried it would be too watery but it turned out fine. In the past recipe I believe the coconut oil was incorporated into the batter. I wasn’t sure how much to put on the pan for cooking but a small amount (maybe 1/2 tbs) worked just fine for me with a nonstick pan. Thank you.

  2. 5 stars
    My toddler loved these. I am celiac so we don’t have gluten in the house so I used chickpea flour and 1 1/2 tsp of xanthum gum instead. I put peanut butter on top and he gobbled them right up

    1. You can do that or warm directly from frozen in the microwave or in the toaster oven depending on how large they are

  3. 5 stars
    Our two year old absolutely loves these! We make them with flax egg replacer and they are great! I love being able to get some veggies in her food in such an easy way! Thank you!

  4. Is there something I can use to replace flaxseed? I can’t find any near me! I do have chia seeds!

  5. 5 stars
    I loved them! The 3YO loved them with syrup, the 18month old was so-so on them (she can be touchy with her grains though). The husband and thought they were delicious, they were so quick to make in the blender, pretty moist! Not sure if I put quite enough spinach in (never know how much spinach is exactly right when ‘loosely packing’ 🤣😂). Will be attempting to freeze the leftovers and thaw for quick breakfasts!

  6. 5 stars
    These are amazingly good and my toddler LOVES these. I added some mini chocolate chips on the top too. So happy to have found this recipe.

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