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!
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
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