I never thought that my older daughter would be a fan of green pancakes, but just when you think you know your kiddo, they go and surprise you! These Sweet Spinach Pancakes are a Sunday favorite when you're looking to boost nutrition in a favorite breakfast option.
The beauty of this 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 3 cups of spinach, so everyone will get a nice amount of vitamins and minerals to start the day in an easy to eat format. I've included options for gluten-free and dairy-free so you can adjust for your family. And they even store really well if you let any leftovers cool and store in zip top freezer bags for another morning.
These healthy pancakes are perfect for toddlers since they are slightly sweet from the banana, but they are also perfect for babies who are eating finger foods. They have a remarkably tender texture and they are moist enough for those little mouths to enjoy too.
We had our Sweet Spinach Pancakes with a fruit salad rainbow (without the pot of gold at the end, unfortunately!), but that part is of course optional.
Sweet Spinach Pancakes
We like to use gluten-free buckwheat flour since it’s high in fiber and protein, yet has a neutral and light flavor. It’s available in most grocery stores. If you’d rather use whole-wheat, blend the rest of the ingredients well first, then pulse in the flour just until combined. This is a thin batter that makes tender pancakes.
2 small bananas (about 1 cup mashed)
2 large eggs
1 cup buckwheat flour
1 cup unsweetened almond milk (or other favorite milk)
3 cups lightly packed baby spinach
1 tablespoon ground flaxseed
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Coconut oil, canola oil or butter
- Add all ingredients to a blender. Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
- 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 and let cook until bubbles form on the surface and the surface is mostly set, about 2-3 minutes. Flip and cook for an additional minute or two, or until fully cooked. Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.
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.