Spinach Banana Pancakes

28 Comments

This post may contain affiliate links. Please read our disclosure policy.


These spinach banana pancakes are dairy-free, nut-free, gluten-free, and quick to make! They are naturally sweetened with banana and naturally colored with spinach making them a nutritious breakfast treat!

Spinach banana pancakes topped with blueberries
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Spinach adds such a fun, bright color to foods. These pancakes are a vibrant green color with a subtle sweetness from the banana. They pair perfectly with a drizzle of maple syrup and a side of fruits! They are freezer-friendly, making them perfect to store and serve throughout the week!

What You’ll Need

Here is what you’ll need to make these spinach banana pancakes:

Ingredients to make spinach banana pancakes. See recipe card for detailed ingredient quantities.
  • Banana: The main source of sweetness for these pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
  • Eggs: Used as a binder to help hold the pancakes together.
  • Cinnamon: Provides an extra warm spice and subtle sweetness.
  • Spinach: For added nutrients and vitamins.
  • Oil: I used extra light-tasting olive oil, but any mild-tasting oil works as well.
  • Baking Powder: Leavening agent to help the pancakes rise.
  • Maple Syrup (Optional): For added sweetness.

Step By Step Instructions

  1. Blend all of the ingredients together until smooth. 
  2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  3. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Steps for making spinach banana pancakes. Specific provided in recipe card.

Ingredient Substitutions

  • Eggs: You may replace the eggs with flax eggs. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick, though the amount needed may vary.
  • Cinnamon/Vanilla: These two ingredients are optional, but add great flavor to the pancakes.
Spinach banana pancakes served with raspberries and blueberries

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Recipe Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.
  • If you want your pancakes to have a brighter green color, add in a few more leaves of spinach.
Spinach banana pancakes topped with blueberries

You may also like:

Spinach banana pancakes topped with blueberries
5 from 19 votes

Spinach Banana Pancakes

These spinach banana pancakes are perfect for baby-led weaning! The bright green color makes them a fun treat your little ones are sure to love!
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 12 mini pancakes

Ingredients 

  • 1 large overripe banana
  • 1 cup old fashioned rolled oats
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • 2 eggs
  • 1 cup spinach
  • 2 tbsp oil, mild tasting
  • ¼ tsp vanilla extract
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat a frying pan on low heat and add in a little butter/oil.
  • Blend all of the ingredients together until smooth.
  • Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
  • Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.
  • If you want your pancakes to have a brighter green color, add in a few more leaves of spinach.

Nutrition

Calories: 67.98kcal, Carbohydrates: 7.47g, Protein: 2.01g, Fat: 3.52g, Saturated Fat: 0.49g, Polyunsaturated Fat: 0.96g, Monounsaturated Fat: 1.88g, Trans Fat: 0.01g, Cholesterol: 27.28mg, Sodium: 48.26mg, Potassium: 89.63mg, Fiber: 1.08g, Sugar: 1.5g, Vitamin A: 281.52IU, Vitamin C: 1.69mg, Calcium: 31.09mg, Iron: 0.56mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

5 from 19 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. Ali says:

    5 stars
    My 9 month old is loooving these. Silly me, I thought he’d eat one… but he just crushed 4. I enjoyed a few myself.
    I wanted to add peanut butter, so I added PB powder (I use PB Fit; easier to mix in recipes than regular PB and doesn’t have salt or other additives) and some water to thin it out. Worked great.

    1. Lily Payen says:

      I’m so glad to hear that your little one loved these pancakes!😊

  2. Connie says:

    5 stars
    We absolutely love this recipe!

    1. Lily Payen says:

      I’m so happy to hear that you enjoy these pancakes, Connie!😊

  3. Jazmin says:

    5 stars
    My daughter loved them! I also make a batch for myself as a on the go breakfast for work.

    1. Lily Payen says:

      I’m so happy to hear that! Thanks for sharing your feedback, Jazmin!😊

  4. Karlie says:

    5 stars
    We love these! On our regular rotation!

  5. Julie says:

    5 stars
    These are so easy to make and my little one loves them! He also loves your beet pancakes, so I experimented and threw a beet into this mixture. It turned out well and he’s getting even more nutrients in one go! The color definitely isn’t as appealing (:P) but he scarfs them down regardless!

    1. Lily Payen says:

      I’m so happy to hear that your little one enjoys these pancakes! And I love the idea of adding in the beets!😊

  6. Erica says:

    5 stars
    My toddler has officially turned into a fruit monster. She eats these without question and I feel a special satisfaction knowing I got at least one vegetable in her.

    PS- I use frozen spinach and they turn out great (just under 1 cup)

    1. Lily Payen says:

      I’m so happy to hear that your daughter enjoyed these pancakes! And thank you for sharing how much frozen spinach you used!😊

  7. Laurie says:

    My daughter liked these :), to my surprise since she is starting to get a bit picky with food.

    1. Lily Payen says:

      I’m so happy to hear that! Thanks for sharing your review, Laurie!😊

  8. Christina says:

    May be a stupid question, but the oil in the ingredients is that for the pan or for the pancake batter?

    1. Lily Payen says:

      Hi! The oil is blended into the ingredients with the batter! Sometimes I add in a little extra on the pan, but if you are using a really good nonstick pan extra oil isn’t needed to grease the pan😊

  9. J says:

    You think it’d be ok to add chia seeds to the mix as well??

    1. Lily Payen says:

      Yes definitely! I would just be careful not to add too much so that it doesn’t make the batter to thick!😊

  10. Sarah B says:

    Would frozen spinach work for this recipe? So excited to try it!

    1. Lily Payen says:

      Yes, frozen spinach works as well, I would just use slightly less since it’s more packed together! I hope that your little one likes them!😊