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.


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.


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.


Best Banana Spinach Pancakes

This is a thin batter that makes tender, naturally sweet Banana Spinach Pancakes. Be sure to let the pancakes cook until the surface is almost entirely firm before you flip them over.
4.99 from 105 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 237kcal
Servings 4


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


  • 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.



  • 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.


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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How many stars would you give this recipe?


  1. 5 stars
    Thank you so much for your recipes! Just had my second and nutrition for my toddler went to the way side and now my toddler only wants snacks. But this morning he ate these pancakes (needed to add a few sprinkles to seal the deal)! They are delicious

    1. To make as a Sheet Pan Pancake: Increase the flour to 1 cup plus 2 tablespoons. Line a quarter or half sheet pan with parchment paper. Pour batter on top, spreading to about ½ inch thick. Top with sliced strawberries and white chocolate chips, if desired. Bake at 400 degrees F for 10-14 minutes, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.

  2. 5 stars
    These came out really tasty! I had lots of spinach and lots of ripe bananas so I was glad to use some up. I used chia because I don’t have flax. My one year old didn’t even try them, she just shook her head no- haha! But maybe next time. I loved them 🙂

  3. 5 stars
    I have a couple of questions: 1) How do you measure frozen spinach for this recipe? 2) Do 11g of sugar per serving really just come from the bananas and the milk?

    1. There’s no added sugar, so the amount of sugar is naturally occurring from the ingredients listed. For frozen spinach, you can break off about 2 inches from a frozen block or thaw it and measure out 2-4 tbsp

  4. 5 stars
    Love these. Going to make them again to see if I can troubleshoot. My first half of the batch (made per the recipe as buckewheat) came out with a slight taste of baking powder. I added 1 TBSP maple syrup to the last part in the blender and that mellowed it a little. Any suggestions to troubleshoot welcome because the color is AMAZING and the texture is so good!

  5. 5 stars
    Hey there, You have done a fantastic job. I’ll definitely digg it and personally suggest to my friends. I’m sure they will be benefited from this web site.

  6. 5 stars
    My 13 month old devoured these! Super easy to make and I actually thought they tasted pretty good as well (maybe drizzled with some syrup for me). I did not have flaxseed this time and used the whole wheat flour. Also I prefer not to use oil in the pan when cooking pancakes.

  7. 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.

  8. 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

      1. 5 stars
        This worked for me! I have to tear up for baby anyway, so this made cooking much less work! Thank you!

      2. 5 stars
        Love this recipe! And LOVED being able to bake them in the oven-temp and timing were perfect. Thank you!

  9. 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!

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

  11. 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!

  12. 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.

  13. 5 stars
    Delicious! Will be making these again for sure. Always an added benefit to add veggies to our favorite foods like pancakes

  14. 5 stars
    Best pancake recipe!! Thank you!!
    Can you make these on a sheet pan to bake (like the yogurt pancakes)?
    Does it result in good texture?

    1. It depends on how large you make the pancakes, but typically I get about 12-15 pancakes on the smaller side and a serving is about 3-4 of them. (What a child needs to fill their hunger may be different than that though.)

  15. Hi Amy, if using egg replacer like the Bob’s Red Mill would you add it in with the flour or at it in when you would normally add the eggs?

  16. 5 stars
    I am not a cook what so ever…. but trying my best for my little son. He loved these pancakes!!! Thank you so much for this recipe. Feeling like a super mom today!!!!

  17. 5 stars
    Hi Amy,
    I made both these pancakes and the Spinach Banana muffins to celebrate St. Patrick’s Day–they both were delicious! Thank you for all of your yummy, healthy recipes.

  18. 5 stars
    These pancakes were so easy to make and so delicious! They made the perfect breakfast for my toddler on St. Patrick’s Day!

  19. 5 stars
    I was so pleasantly surprised by these. I didn’t think I would care for them, and they were delicious plain. Thanks for a great recipe!

  20. 5 stars
    I made these for my kids (8 mo and 3.5) and they both LOVED them. My 3yo is EXTREMELY picky and he ate 14 of them. He is very good about finding hidden veggies so this was a huge win. Thank you!

  21. 5 stars
    I used 5 oz thawed and drained frozen chopped spinach, half GF flour and half rolled oats per recipe. The pancakes were delicious, I made them for the three generations in residence.

  22. Can I substitute anything else for the bananas? I can’t stand the smell of bananas, but I want to try these for my baby!

    1. Usually mashed roasted sweet potato is a good sub. You may also be able to use applesauce as long as it’s not too runny

    1. I think the best option in this recipe would be a store bought egg replacer like the one from Bob’s Red Mill or Just Eggs.

    1. I haven’t tried it with this recipe but you can often cook pancake batter in a thin layer in a sheet pan for about 18 minutes at 400 degrees F.

      1. Hi- I actually haven’t tested them with all purpose flour and you might need to reduce the liquid a little bit to ensure they cook through well.

  23. I love your recipes, my LO is 10 months old with a mild egg allergy, do you have any recipes without egg or any suggestions to substitute the eggs? He loves food but I’m struggling to make new things that don’t have egg.

  24. 5 stars
    My 22 month old loved these but mine were way darker than yours and also a lot more dense-looking…yours looks way fluffier! I wonder what could’ve caused that, do you have any ideas? The only thing I did different was using goat milk as that was all we had on hand. Maybe I overmixed it? Not sure why they were so dark either (almost black).

    1. I am not sure–sometimes different baking pan materials can impact how dark muffins are (but black would be surprising—you can’t really overmix them). With the density, the most likely explanation is the freshness of the baking soda. That really is key to the texture. I hope that helps!

  25. 5 stars
    My 18 month old loves these and so do I! Such an easy and non-messy way to get him fruit, veggie, whole grains, and good fats!

  26. Hi Amy! I’ve tried these pancakes a couple of times but can’t seem to ever get them to cook through….I’ve even tried cooking 9 mins each side on a lower heat and it’s still not cooked in the middle. Do you have any suggestions??

    1. Which kind of flour are you using? You may need to reduce the milk a little if you’re using whole wheat.

  27. 5 stars
    We love this recipe! Just wondering, could you make the batter ahead of time and store in the fridge overnight?

    1. Yes, though it may thicken a little so you’ll need to use a spoon to drop the batter onto the pan as it may not pour out of the blender the same way.

  28. 5 stars
    I tried a bunch of these baby pancake recipes and my kid was pretty indifferent to all of them. Then I tried yours and he just devours them! I’ve even tried these by replacing the spinach with other things like blueberries etc to give some variety. Loves them and makes mama feel better knowing that he’s getting his greens in.

  29. 5 stars
    Can’t say enough good things about these pancakes!! They’re easy to make, nutritious, and delicious!! My one year old and I both loved them! Thank you for sharing!!

  30. 5 stars
    Fun recipe. I just used a wand to blend it- turned out delicious and everyone, including our one-year-old, loved it!

  31. For a baby under 1, does nondairy milk need to be used? I know yogurt and cheese are fine but not sure about milk and we do BLW.

    1. Cow’s milk can be very hard for babies to digest (which is different than cheese and yogurt) so it’s generally not recommended for under 1 years. It may be fine in small amounts, but the recommendation from the American Academy of Pediatrics is to avoid it so that’s my advice too.

  32. Can you use frozen spinach? Same amount or reduce? I don’t normally have fresh on hand because it goes bad so quickly. Thanks!

  33. What kind of coconut oil should be used in this recipe? I’m not too familar with using it for cooking, but researched and read that unrefined is typically used for baking vs refined. I’ve seen both sold in jars. However, I’ve also seen a liquid form of coconut oil specifically for cooking, and was wondering if that would be ok to use in this recipe? Whether the liquid form or refined/unrefined, does that change the amount used in this recipe?

    1. 5 stars
      Omg, brilliant nutrition and super easy to make like all your recipes I’ve made so far. My little 21-month old son absolutely loved it. This is the first recipe from this site he loved, I’ve loved quite a few others too, and I will make again. Did I mention the nutrition? Spinach and bananans and eggs!!!

  34. I would like to try these but don’t usually have flaxseed on hand. Is there a substitute you would recommend or can you leave it out?

  35. I made these with GF flour (like a multigrain version) they taste great, but I cooked them for what seemed like forever and they are still seeming like they are uncooked inside (although heatwise they must be). Are they supposed to be sort of gooey in the middle or like a regular pancake?

    1. They should be like normal pancakes. It’s possible that the flour didn’t absorb the same way as the ones I’ve tested it with. I would recommend reducing the milk by 1/4 cup next time!

  36. 5 stars
    I’ve made these over and over, and all my kids devour them every time. Thank you! Today I tried them as muffin tops in the oven, and it worked like a charm! I baked them at 350 for about 10 minutes.

    1. I haven’t tried them that way but you could omit them and add a little extra milk and see. The banana and flax might hold them together okay (but I suspect they will be soft so be gentle flipping them)

  37. 5 stars
    Made these for the first time a few weeks ago and they’re already gone. My 20-month old son loves them. I love having a quick, nutritious snack/meal on hand at all times. We’ve used these for breakfast, lunch, and even dinner when he decides to throw his other food on the floor!

  38. 5 stars
    Great way to get spinach in the lil ones diets! My 2 year old ate them up, they taste great with syrup. I didnt have flax seeds but they came out exactly like in the picture. I have a thing about putting eggs in the blender so i just beat it separetly in a bowl and poured the blended batter over it.

  39. Hi, these sound great. Could I make them in the oven as a sheet pancake? Just thinking of saving some time! Thanks, Louise

    1. I haven’t tried it but I think so! This is how I do it for an apple pancake: “To make as a Sheet Pan Pancake: Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges. You want it to be about 1/2 inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.” Let me know if you try it!

  40. 5 stars
    I made these today. My 9 month old and 2 year old loved them! I added just a couple tablespoons of pure maple syrup for a little more sweetness. This does make A LOT of pancakes. Can I freeze the already made pancakes and reheat in the oven?

  41. 5 stars
    We made these this morning but with chia seeds instead of flax (what we had in the cupboards. My toddler and husband gobbled them up!! She put jam on hers and he put butter and syrup. I chose peanut butter! All delicious.

  42. 5 stars
    These have become a staple in our house! My 20 mo loves these, as breakfast and as snacks. They are easy to make and store. Delicious!! Thank you!

  43. 5 stars
    My 13 month old LOVES these. So glad to find something that i can make for her that is healthy and yummy! Thank you!

  44. 5 stars
    Hi Amy – thanks for the great recipe! My friend makes these often for her kids and I’d like to try them for my 10 month old. I have some leftover buckwheat baby cereal (mixture of buckwheat flour and chia flour). Do you think it would work? Thanks again!

    1. Hi! I think it should work (buckwheat is usually great in pancakes) though I can’t guarantee it since I haven’t tried it myself. I think it’s worth a shot though!

      1. You could try using 2 tbsp to start–squeeze it very dry—Ithough the spinach may have a stronger flavor.

  45. You cannot substitute almond flour for regular flour and expect the same results since it doesn’t work the same way as it absorbs moisture differently and has no gluten. If you use one of the flours I have in the recipe, this recipe will work.

  46. 5 stars
    We started making these for St. Patrick’s Day and I’ve been making them regularly since. Today my daughter asked if we could add strawberries, so I chopped them up very small and added them after the flour and mix by hand. It was a wonderful addition that we will continue to make!

  47. 5 stars
    These are phenomenal. Made a batch and they were gobbled up in no time. Doubling the recipe for the next time around ?

    1. Sure! Place into a freezer bag, remove as much air as possible, and seal. Freeze for up to 3 months. Warm to serve.

  48. I wish all kids taste buds were the same. I had so much hope for these, but my 11 month kiddo spit them right back out 🙁
    We will try again another day!

    1. Almond flour is usually not a great direct substitute for other flours since it doesn’t absorb moisture or hold together the same.

  49. 5 stars
    I was wondering if you ever bake these in a cupcake pan (silicon)? I’ve made other pancakes in the pan and discovered I am a very poor pancake maker (and that making it in a cupcake pan is so much easier)!

  50. 5 stars
    My kids love these pancakes! They always tend to still be a little mushy/wet inside though no matter how thin I make them or how long I cook them. Is this normal? Thanks!

    1. I’m glad! They will be moist but they should be cooked through. You could try adding 1/8-1/4 tsp baking soda to the batter which may help!

  51. 5 stars
    These were a hit with both my three-year-old as well as myself. So delicious. I actually did half almond flour and half whole wheat flour. Instead of pancakes, I made waffles! They were so tasty. I even froze some, then popped them in the toaster when I was ready to eat more (which was the next day). Great recipe. Thank you so much!

  52. Does the nutrition go down drastically if I use unbleached all purpose flour instead of whole wheat (I’d prefer whole wheat, but can’t find it on my quick shipping trip. I’m too excited to make these!)? Thank you!!

  53. 5 stars
    Awesome recipe, thanks for sharing! My 3.5yo and 14 month old devoured these! What other vegies could be either added or substituted?

    1. You could use kale in place of the spinach and you could probably try mashed, roasted sweet potato for the banana!

  54. 5 stars
    I didn’t have spinach on hand, so I actually went outside and cut some stinging nettles to throw in, and I had frozen kale and swiss chard, so I put some of that in as well…I used a cauliflower based flour, because we are mostly grain free here, but they turned out great! I did also need to add a bit of water as the batter was super thick… my one year old and my three year old loved them!

  55. 4 stars
    If stored in the fridge, can these be eaten cold? Other than the microwave, could I heat these in a pan or would that over cook them? Maybe on low heat?

      1. 5 stars
        My one year old ate 2 of these this morning! They are a bit soft for me (I halved the recipe so hopefully I didn’t measure wrong) but not bad. He doesn’t care for spinach but eats these 🙂

        Do you happen to know the nutritional value?

      2. The nutrition info is at the bottom of the recipe. I’m glad your kiddo enjoyed them!

  56. 5 stars
    Just made these, and I can’t wait to offer them to my LO. Quick question, I have a 9 month old , and my pediatrician said not to give the baby raw milk. Do you know if it’s okay if I used 2% milk in the pancakes?

    1. Babies aren’t supposed to have dairy milk since it can be hard for them to digest. In this case, since the milk is both cooked and the amount in each pancake would be small, I would feel okay giving it to my baby. Maybe start with a smaller serving to be sure it all goes well?

  57. Quick question. What almond milk is everyone using? I usually have unsweetened vanilla almond on hand but also have original (never tried this before).

    1. You could use either of those. I’d start with original since the vanilla flavors can vary (but really both are likely going to be fine!)

  58. 5 stars
    The kids loved these, thanks for the recipe! I followed it precisely and they came out just right, a bit more wet like a crepe.

    1. I haven’t tried that but I think it should be okay. It’s possible it will thicken up a little so you may need to stir in a little extra milk and/or spoon out the batter.

  59. 5 stars
    We loooooooove this recipe! We make these pancakes once a week and my girls (3.5 and 19 mo) and husband gobble them up so fast! My picky preschooler knows there’s spinach in there and doesn’t mind at all! Thanks!!

  60. 5 stars
    These sound great, but I’m not sure my 4 yr old would eat green pancakes. Do you think adding a bit of coco powder would taste good and make them look chocolate?

    1. I think that could work well! Start with 1 tablespoon and increase a bit if it’s not quite dark enough. I’m going to try this!

  61. 5 stars
    Haven’t tried this recipe yet. SOO excited. Quick question though, how much butter do you use? I know it’s to grease the pan, but an exact amount would be nice if you don’t mind ???

    1. I’d use about a teaspoon at first, which should last through 2 pans worth of pancakes (though it can depend on your pan). Then add more, let it melt and warm, and make more pancakes!

  62. 5 stars
    My 15 month old loves waffles so I tried this receipe in the waffle maker. They’re great! Made 4-5 full size waffles that I cooled, tore into quarters, and froze. I take 1-2 out at a time, toast in the toaster oven for 2-3 min, and they’re the perfect breakfast / snack!

    1. 5 stars
      I love the idea of these as waffles and I’m so glad that your kiddo enjoys these. Thanks for sharing!

  63. 5 stars
    I made 3 other “healthy” pancake recipes for my 2 year old before trying this one. The consistency of these 3 pancake recipes were never right and it got messy in the pan.. I am so glad I found this one! These were perfect and despite it being green, my daughter ate it all! Thank you for an awesome recipe!

    1. I’m so happy to hear that they worked out so well Tina and that your daughter enjoyed them!!

  64. 5 stars
    Really? You can just pop a bag of baby spinach in the freezer?? That never occurred to me, but it sounds like a good trick! THanks for the cool tip!!