Go Back
–+ servings
Spinach banana pancakes topped with blueberries
Print Recipe
5 from 24 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 Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Breakfast
Cuisine: American
Servings: 20 mini pancakes
Author: Lily Payen

Ingredients

  • 1 large overripe banana
  • 1 cup spinach
  • 2 eggs
  • 2 tbsp oil mild tasting
  • 1 tbsp maple syrup optional
  • ¼ tsp vanilla extract
  • 1 cup old fashioned rolled oats
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
US Customary - Metric

Instructions

  • Add the banana, eggs, spinach, oil, and maple syrup (if using) to a high-powered blender, closest to the blades along with the rolled oats, baking powder, cinnamon, vanilla extract, and salt.
  • Blend all of the ingredients until the oats are completely broken down and the pancake batter is smooth, stopping to scrape down the sides as needed.
  • Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil if needed.
  • Scoop about 1½ tablespoons of batter onto the heated skillet for each pancake. Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
  • Flip and cook for another 1 to 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.

Notes

  • Use a very ripe banana. A banana with plenty of brown spots will give the pancakes the best natural sweetness, especially if you're leaving out the optional maple syrup.
  • Use fresh baby spinach. The tender leaves blend easily and help create a smooth batter with an even green color.
  • Blend until completely smooth. Give the oats enough time to fully break down so you don't have noticeable oat pieces in the finished pancakes.
  • Cook over medium-low heat. Lower heat gives the pancakes enough time to cook through without browning too quickly.

Nutrition

Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code