Boost nutrition in a favorite breakfast option while serving a colorful meal!
– Very ripe bananas – Eggs – Buckwheat flour or whole wheat flour – Milk – Baby spinach – Ground flaxseed – Baking powder – Cinnamon – Vanilla extract – Oil or butter for cooking
Add chopped bananas to the blender. The very ripe bananas - the ones with brown spots will have the best flavor!
Add in 1 cup of milk. You can use nondairy, if you would like, to make these dairy-free. If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.
Add in the spinach (can be fresh or frozen), ground flaxseed, baking powder, cinnamon and vanilla extract.
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!
Add the eggs in. Use an egg replacer like the one from Bob’s Red Mill to make these egg-free.
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. Use buckwheat flour to make these gluten-free.
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
Let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes. Check underside with a spatula.
Flip and cook for an additional 3 minutes, or until fully cooked. If the bottoms start to brown too much before they are set, lower the heat to medium-low.
Serve warm with fruit, maple syrup, or another favorite dip. We like to have ours with a fruit salad rainbow for St. Patrick’s Day, but that part is of course optional.
These store really well if you let any leftovers cool and store in an airtight container or zip top freezer bags.