These are a perfect holiday breakfast to share with the kids. They can be made on the stovetop or in the oven, are packed with nutrition—and yummy flavor!
– Baby spinach – Banana – Eggs – Milk – Vanilla extract – Whole wheat flour – Baking powder – Cinnamon
Add all ingredients to a blender except the flour and baking powder. Blend on high until very well combined, about 20-30 seconds.
Once no noticeable flecks of spinach are left, stir or pulse in the flour and baking powder. 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 and let cook about 3-4 minutes. Flip.
Increase the flour to 1 cup plus 2 tablespoons. Line a quarter 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.
Serve the pancakes warm with fruit, maple syrup, or another favorite dip. The pancake is tender, so be gentle.
Store leftovers, once cooled, in an airtight container in the fridge for up to 5 days. Reheat on a heat-safe plate in 15 second increments to warm through.
You can also freeze pancakes and pull out a few at a time to heat up for quick kids meals on future days. Or use as a make-ahead Christmas Breakfast.