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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!
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 they are a super fun way to serve up what can be a scary veggie to kids.
Healthy Pancakes for Kids
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 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 Banana Spinach Pancakes
To make this simple recipe you’ll need:
TIP: Both whole wheat and buckwheat flour work well, though they 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.
How to Make Spinach Pancakes Step-by-Step
Here’s a look at how to make these healthy pancakes. Scroll down to the bottom of this post for the full information.
- Add all ingredients to a blender except the flour.
- Blend, starting on low and working up to high. You want the spinach to be very well incorporated.
- Stir or pulse in the flour. Avoid over-blending but do make sure to get all of the flour blended in.
- 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 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!
How long can I store leftover Banana Spinach Pancakes?
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.
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 my favorite pancake recipe to make for a baby starting to eat finger foods!
TIP: Find my favorite early finger foods for babies here.
What goes well on top of these healthy pancakes?
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 our Banana Spinach Pancakes 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.
Tips for Making the Best Spinach Pancakes
- 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.
- 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 1/4 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.
I’d love to hear what you think of this recipe so please comment below with feedback!
Best Banana Spinach Pancakes
Description
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.
Ingredients
- 2 small very ripe bananas (about 1 cup mashed)
- 2 large eggs
- 1 cup buckwheat flour or whole wheat (See Notes at the bottom if using whole wheat)
- 1 cup milk (See Notes at the bottom if using whole wheat flour)
- 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
Instructions
- 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.
Notes
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 sub in whole wheat flour for the buckwheat. Just reduce the milk to 3/4 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.
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