These sweet Banana Spinach Pancakes are a Sunday 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!
Easy Spinach Pancakes
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! It turns out that she’ll eat pretty much anything in pancake form. This (and spinach pesto) are by far her preferred ways to get her greens. (And the only ways at the moment that she’ll touch them!)
Healthy Spinach Pancakes Made in a Blender
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.
Gluten-Free Spinach Pancakes
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.
Spinach Pancakes for Toddlers
These healthy pancakes are perfect for baby led weaning and toddlers since they are slightly sweet from the banana, but they are also really moist and easy to eat. They are a delicious and nutritious finger food. We like they topped with nut butter or applesauce, but you can always go the maple syrup route if you prefer!
Sweet Spinach Pancake Tip
I like to 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! You can use that in this recipe or fresh.
P.S. We had our spinach pancakes with a fruit salad rainbow (without the pot of gold at the end, unfortunately!) on a recent St. Patrick’s Day, but that part is of course optional.Print
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.
- 2 small very ripe bananas (about 1 cup mashed)
- 2 large eggs
- 1 cup buckwheat flour or whole wheat
- 1 cup unsweetened almond milk (or other favorite 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, canola oil or 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 in the flour.
- 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.
You can use baby kale in this recipe if you prefer.