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.
Spinach Pancakes
I never thought that my older daughter would be such 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 and my Spinach Muffins) are by far her preferred ways to get her greens.
I love how these are both easy to make and they’re so easy for the kids to enjoy.
The beauty of this kids pancake 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.
Table of Contents
Ingredients You Need
To make this simple pancake recipe you’ll need:
- Very ripe bananas: Those with brown spots will have the best flavor
- Eggs
- Buckwheat flour or whole wheat flour
- Milk: Dairy or nondairy
- Baby spinach: You can use fresh spinach or spinach that you’ve frozen
- Ground flaxseed
- Baking powder
- Cinnamon
- Vanilla extract,
- Oil or butter for cooking
Ingredient Substitutions
Both whole wheat and buckwheat flour work well in this recipe, though the pancakes 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.
Use an egg replacer like the one from Bob’s Red Mill to make these egg-free.
Use buckwheat flour to make these gluten-free.
Use nondairy milk to make these without dairy.
Step-by-Step Instructions
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.
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 a favorite pancake recipe to make for baby led weaning and once a baby is starting to eat finger foods.
TIP: Find my favorite early finger foods for babies here.
Serving Suggestions
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 ours 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.
How to Store
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.
Tips for Making the Best Spinach Pancakes
- 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 ¼ 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.
- You may also like Spinach Banana Muffins, 2-Ingredient Pancakes, Banana Oatmeal Pancakes, and Yogurt Pancakes.
I’d love to hear what you think of this recipe so please comment below with feedback!
This post was first published March 2018.
Best Banana Spinach Pancakes
Ingredients
- 2 cups lightly packed baby spinach
- 2 small very ripe bananas (about 1 cup tightly packed sliced bananas)
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup buckwheat flour or whole wheat (See Notes at the bottom if using whole wheat)
- Coconut oil for cooking (or unsalted 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.
Video
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.
- Whole-wheat flour: You can sub in whole wheat flour for the buckwheat. Just reduce the milk to ¾ 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.
Would these work as waffles? Typically pancakes batter does but wondering if you’ve tried.
I haven’t tried it but most pancake recipes work as waffles. Enjoy!
I’ve made these so many times love it. Is it possible to make them on a sheet pan to save time ? If so, for how long and what temp?
Thanks
These pancakes turned out so well! They are moist and fluffy and a great way to get some extra veggie and iron at breakfast time. Thank you for the recipe!
Do you think i can skip the flax
Probably!
What am I doing wrong? I’ve made this recipe three times and the bottom of the pancake cooks but the middle doesn’t seem to cook at all! So I end up with either pancakes that are half done, or pancakes that are burnt. They are always falling apart. I can’t flip them easily. I’m following the recipe 😞
What kind of flour are you using?
Can you make the batter ahead of time? 1-2 days before?
I haven’t tried that so I can’t say for sure, but I worry a little that they might not rise right if the baking powder has been chilled for so long. Maybe stir that in right before making if possible.
I love this website. I really do. I get at least one recipe a week from it to make for my toddler.
I have one gripe: any pancake on this site does not turn out for me. Just pancakes specifically! The middle never cooks all the way. At first I thought it might be my baking powder, so I got a new one, but that’s not it. I’ve tried different temperatures on the griddle. I spoon and level the flour. Nothing works! What am I doing wrong? Is the middle supposed to be incredibly moist like that?
Hi- Can you tell me which type of flour you used? If this is consistently happening, I would recommending lowering the volume of milk a little. (I am not sure why this is happening, to be clear, but that should resolve it!)
I used whole wheat flour (Kroger brand) and followed the recipe exactly. Ok I’ll try out lowering the milk! Thank you!
I have made this recipe multiple times, and my little one loves it! I was wondering if you’ve ever tried it with almond flour instead? I was thinking about experimenting with it today.
If you use all almond flour, it is likely to be mushy as that type of flour doesn’t absorb the same way as wheat or buckwheat flours. You’d need to either do a mix of flours or experiment with less liquids.
I saw it’s supposed to be stored in fridge for 3 days. Is it okay to go up to a week? What is the reason for 3 days?
My kid loves them!
It is probably okay for a week, though after 5 days you could get mold due to the freshness of the ingredients so check.
Can I sub the bananas for applesauce? How much?
You should be able to do the same amount if it’s a thick applesauce and not too runny.
Made these with white flour and they turned out great! Baby (and I) devoured them. 🙂 added some chocolate chips for my older kiddo.
Amy answered a question I had last night about making this in a sheet pan in time for me to make them this morning! 🥰. She said to increase flour to 1 cup + 2 Tbs, and use parchment paper. I even forgot to use our egg replacement (flaxseed and water), so I made it without the egg component, and the kids are still eating them (they’re more dense, but if they eat them it’s all that matters!!)
That’s great!
Could you make these in a sheet pan by just pouring into a pan and baking? I have a lot of spinach that is expiring soon, so wanted to quickly make some in bulk.
Sure: To make as a Sheet Pan Pancake: Increase the flour to 1 cup plus 2 tablespoons. Line a quarter or half sheet pan with parchment paper. Pour batter on top, spreading to about ½ inch thick. Bake at 400 degrees F for 10-14 minutes, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.
Wow, a response before breakfast!!! Thank you, you’re a true mom for moms!!! 🥰
I made the sheet pan kind this morning, as you described. I used whole wheat (and decreased the milk per your notes), had to make egg replacer with flax seed (and then promptly forgot to add it to the mix!! 🥲), but it still worked out great, and kids are on their second serving. (I did add chocolate chips, hehe. But I think it tastes good without them, too.)
Thank you Amy! All the best.
Thanks for the sheet pan adaptation! Makes mornings super easy when we meal prep these!
Made these beautiful fully green (hulk) pancakes for my two toddlers and try love it! Are there any healthy syrups out there? Any suggestions?
I use pure maple syrup. You could also cook down frozen berries into a fruit sauce of sorts!
Can I use reg baking flour?
If I don’t have flaxseed is there something else I can use? Maybe chia seeds?
Or rolled oats are fine too.
Can you sub with oat flour? Thank you!
I am not sure that they will cook through the same and I haven’t tested it that way so I can’t say for sure. Let me know if you try it!
Can you make and freeze the batter ahead of time??
I haven’t tried that but it works really well to make the pancakes then freeze them—then you just need to briefly warm them!
Our toddler’s favorite breakfast and a great way to use those older bananas!
Hi! Can these be made into a muffin?
Sure: https://www.yummytoddlerfood.com/super-green-banana-spinach-muffins/
My toddler has been selective about her food recently but loves pancakes. I was so excited to try this recipe that was packed with some veggies. My girl devoured them!! Definitely will be making them again.
They were delicious and you can’t even taste the spinach. Both my girls at 3 waffles each! I did 1:1 King Arthur GF flours and came out soft and yummy!
I’m so glad!
Can I make these as sheet pan pancakes? If so, how long do you think I should bake & at what temp?
To make as a Sheet Pan Pancake: Use 3/4 cup milk and increase the whole wheat flour to 1 cup plus 2 tablespoons. Line a quarter or half 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, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.
Hello. I dont know if it is just me, but after freezing my pancake i can taste a very strong metal taste. Now sure why 🙏
Maybe try aluminum-free baking powder?
Has anyone tried to freeze the batter?
It’s better to make all of the pancakes, then freeze them and warm through if possible.
no matter how runny i make these they always come out still sticky in the middle. and i cook them for so long on low, or high heat. ):
I wouldn’t try to make the batter runny, which may be your issue. If they aren’t cooking through in the middle, either reduce the amount of milk a little or add more flour.
Great recipe! I did whole flour and may have added a little extra as batter looked a touch thin. The texture was perfect and they tasted good! Unfortunately my 1yo proceeded to throw them on he floor before actually tasting them but once he had a piece he started to eat them lol we will make them again and mix some berries through the batter like blueberries!
I made these for my very adult self, haha, and they were fantastic! I halved the milk (almond) and used half all-purpose flour half pancake mix (just because; next time I’ll try it with almond flour). I agree with others that using the full milk will make it runny. Great otherwise and can definitely pack more spinach in there if desired.
Made a version of these today using our heart waffle maker (for Heart Month in honor of my son and his fave color is green!) and everyone loved them!
Hi!
This is a great recipe! My only issue is I used the whole wheat flour and less milk per your note, but the batter was a little runny. I went to cook anyway and the inside was still a bit wet. I tried to cook longer but they still didn’t seem to cook through. What did I do wrong? How can I fix this for next time?
Thanks!
Would these work as waffles in a waffle iron?
I haven’t tried that but they might!
If using frozen spinach, how much should be used?
This recipe was a LIFE SAVER! My three year old is very into Marvel so telling him that these were “the hulk” pancakes sold them immediately and he ate more than usual. He kept telling me how strong he felt and I had to feel his muscles growing almost with every bite 😂! This is the only way he will ever be eating spinach. Thank you, Amy! You are my superhero! Next up is to try your spinach muffin recipe 🙌🏻
Made these for my soon to be one year old and she loved them! She was eating them with 2 hands. Easy to make and delicious!
Hey Amy – will these work with the sheet pan method?
Hi, yes: Line a quarter or half 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, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.
It’s a challenge to get my toddler to eat vegetables these days, so when I saw this recipe I had to give it a go! She is loving Shrek at the moment so we made them into ‘Shrek Pancakes’ and she devoured them.
I used sprouted spelt flour bc it’s easier for babies to digest and ended up using same amount of milk and 1 1/4cup flour.
Perfect pancakes you can feel good about serving to your littles!
These are so great! Any adjustments if I made them into muffin?
Use my Spinach Banana Muffin recipe: https://www.yummytoddlerfood.com/super-green-banana-spinach-muffins/
Hello, these were really good. Thanks so much! I used 1/3rd whole wheat, 1/3rd regular and 1/3rd almond flour. Didn’t have to add any sugar/syrup and my 4 year old devoured them. That’s a win for me. I also packed in the spinach – i did two tightly packed cups 😉 I’m thinking next time, I’ll even add more as there was not even a hint of any funky flavour. It has been a real challenge to get her to eat veggies so these sorts of recipes are so perfect. Thank you again.
Can we use breast milk?
If you’d like to!
Thank you so much for your recipes! Just had my second and nutrition for my toddler went to the way side and now my toddler only wants snacks. But this morning he ate these pancakes (needed to add a few sprinkles to seal the deal)! They are delicious
So glad to hear that!
Can you make these as a sheet pan pancake?
To make as a Sheet Pan Pancake: Increase the flour to 1 cup plus 2 tablespoons. Line a quarter or half 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, or until a cake tester inserted into the center comes out clean. Let cool on the pan at least mostly before slicing. The pancake is tender, so be gentle.
These came out really tasty! I had lots of spinach and lots of ripe bananas so I was glad to use some up. I used chia because I don’t have flax. My one year old didn’t even try them, she just shook her head no- haha! But maybe next time. I loved them 🙂
I have a couple of questions: 1) How do you measure frozen spinach for this recipe? 2) Do 11g of sugar per serving really just come from the bananas and the milk?
There’s no added sugar, so the amount of sugar is naturally occurring from the ingredients listed. For frozen spinach, you can break off about 2 inches from a frozen block or thaw it and measure out 2-4 tbsp
Love these. Going to make them again to see if I can troubleshoot. My first half of the batch (made per the recipe as buckewheat) came out with a slight taste of baking powder. I added 1 TBSP maple syrup to the last part in the blender and that mellowed it a little. Any suggestions to troubleshoot welcome because the color is AMAZING and the texture is so good!
Maybe try aluminum-free baking powder and be sure it’s well blended in?
Hey there, You have done a fantastic job. I’ll definitely digg it and personally suggest to my friends. I’m sure they will be benefited from this web site.
My 13 month old devoured these! Super easy to make and I actually thought they tasted pretty good as well (maybe drizzled with some syrup for me). I did not have flaxseed this time and used the whole wheat flour. Also I prefer not to use oil in the pan when cooking pancakes.
Super!
THESE ARE AMAZING! THANK YOU!
You’re welcome!
Great recipe! I used two cups of frozen spinach. At first I was worried it would be too watery but it turned out fine. In the past recipe I believe the coconut oil was incorporated into the batter. I wasn’t sure how much to put on the pan for cooking but a small amount (maybe 1/2 tbs) worked just fine for me with a nonstick pan. Thank you.
My toddler loved these. I am celiac so we don’t have gluten in the house so I used chickpea flour and 1 1/2 tsp of xanthum gum instead. I put peanut butter on top and he gobbled them right up
If frozen, do you thaw in the fridge, and then once thawed warm in the microwave?
You can do that or warm directly from frozen in the microwave or in the toaster oven depending on how large they are
Can these be baked instead?
I think you could do them on a sheet pan lined with parchment paper at 400 for about 10-12 minutes
This worked for me! I have to tear up for baby anyway, so this made cooking much less work! Thank you!
Love this recipe! And LOVED being able to bake them in the oven-temp and timing were perfect. Thank you!
Our two year old absolutely loves these! We make them with flax egg replacer and they are great! I love being able to get some veggies in her food in such an easy way! Thank you!
Is there something I can use to replace flaxseed? I can’t find any near me! I do have chia seeds!
You can use chia seeds or additional flour
I loved them! The 3YO loved them with syrup, the 18month old was so-so on them (she can be touchy with her grains though). The husband and thought they were delicious, they were so quick to make in the blender, pretty moist! Not sure if I put quite enough spinach in (never know how much spinach is exactly right when ‘loosely packing’ 🤣😂). Will be attempting to freeze the leftovers and thaw for quick breakfasts!
I’m so glad to hear it!
These are amazingly good and my toddler LOVES these. I added some mini chocolate chips on the top too. So happy to have found this recipe.
Delicious! Will be making these again for sure. Always an added benefit to add veggies to our favorite foods like pancakes
Best pancake recipe!! Thank you!!
Can you make these on a sheet pan to bake (like the yogurt pancakes)?
Does it result in good texture?
I honestly haven’t tried that but I bet it would!
How many pancakes doe this recipe make? How many do you consider a serving?
It depends on how large you make the pancakes, but typically I get about 12-15 pancakes on the smaller side and a serving is about 3-4 of them. (What a child needs to fill their hunger may be different than that though.)
Thank you!
Hi Amy, if using egg replacer like the Bob’s Red Mill would you add it in with the flour or at it in when you would normally add the eggs?
Thanks!
Hi- Either should work okay, just try to evenly mix it in!
I am not a cook what so ever…. but trying my best for my little son. He loved these pancakes!!! Thank you so much for this recipe. Feeling like a super mom today!!!!
Hi Amy,
I made both these pancakes and the Spinach Banana muffins to celebrate St. Patrick’s Day–they both were delicious! Thank you for all of your yummy, healthy recipes.
I’m so glad to hear it!
These pancakes were so easy to make and so delicious! They made the perfect breakfast for my toddler on St. Patrick’s Day!
I’m so glad!
I was so pleasantly surprised by these. I didn’t think I would care for them, and they were delicious plain. Thanks for a great recipe!
I made these for my kids (8 mo and 3.5) and they both LOVED them. My 3yo is EXTREMELY picky and he ate 14 of them. He is very good about finding hidden veggies so this was a huge win. Thank you!
I’m so glad to hear it!
I used 5 oz thawed and drained frozen chopped spinach, half GF flour and half rolled oats per recipe. The pancakes were delicious, I made them for the three generations in residence.
My kids love these! Even my toddler who hates veggies. THANK YOU
Can I substitute anything else for the bananas? I can’t stand the smell of bananas, but I want to try these for my baby!
Usually mashed roasted sweet potato is a good sub. You may also be able to use applesauce as long as it’s not too runny
Would love to try this recipe but our little one has egg allergy. Can I substitute the eggs with something else?
I think the best option in this recipe would be a store bought egg replacer like the one from Bob’s Red Mill or Just Eggs.
Any way to cook the pancakes in the oven?
I haven’t tried it with this recipe but you can often cook pancake batter in a thin layer in a sheet pan for about 18 minutes at 400 degrees F.
Delicious and perfect for babies/adults alike!
Hi Amy, can be use regular flour for this recipe?
Thanks
Hi- I actually haven’t tested them with all purpose flour and you might need to reduce the liquid a little bit to ensure they cook through well.
Is it 1 and 1/2 tsp of baking power or is it 1 measurement of 1/2 tsp?
1 and 1/2.
How about using oat flour??
I haven’t tested them that way so I can’t say for sure!
I love your recipes, my LO is 10 months old with a mild egg allergy, do you have any recipes without egg or any suggestions to substitute the eggs? He loves food but I’m struggling to make new things that don’t have egg.
Hi- All of my recipes that are egg-free or have an egg-free variation (which will be in the Notes section at the bottom) are listed under this page https://www.yummytoddlerfood.com/category/recipes/egg-free/
My 22 month old loved these but mine were way darker than yours and also a lot more dense-looking…yours looks way fluffier! I wonder what could’ve caused that, do you have any ideas? The only thing I did different was using goat milk as that was all we had on hand. Maybe I overmixed it? Not sure why they were so dark either (almost black).
I am not sure–sometimes different baking pan materials can impact how dark muffins are (but black would be surprising—you can’t really overmix them). With the density, the most likely explanation is the freshness of the baking soda. That really is key to the texture. I hope that helps!
My 18 month old loves these and so do I! Such an easy and non-messy way to get him fruit, veggie, whole grains, and good fats!
Hi Amy! I’ve tried these pancakes a couple of times but can’t seem to ever get them to cook through….I’ve even tried cooking 9 mins each side on a lower heat and it’s still not cooked in the middle. Do you have any suggestions??
Which kind of flour are you using? You may need to reduce the milk a little if you’re using whole wheat.
We love this recipe! Just wondering, could you make the batter ahead of time and store in the fridge overnight?
Yes, though it may thicken a little so you’ll need to use a spoon to drop the batter onto the pan as it may not pour out of the blender the same way.
I tried a bunch of these baby pancake recipes and my kid was pretty indifferent to all of them. Then I tried yours and he just devours them! I’ve even tried these by replacing the spinach with other things like blueberries etc to give some variety. Loves them and makes mama feel better knowing that he’s getting his greens in.
I’m so glad!
Can I make these with all purpose flour?
Yes, though I would start with 1/2 cup milk to ensure that the batter cooks through well.
My 3 year old and I both loved these!
Can’t say enough good things about these pancakes!! They’re easy to make, nutritious, and delicious!! My one year old and I both loved them! Thank you for sharing!!
Fun recipe. I just used a wand to blend it- turned out delicious and everyone, including our one-year-old, loved it!
For a baby under 1, does nondairy milk need to be used? I know yogurt and cheese are fine but not sure about milk and we do BLW.
Cow’s milk can be very hard for babies to digest (which is different than cheese and yogurt) so it’s generally not recommended for under 1 years. It may be fine in small amounts, but the recommendation from the American Academy of Pediatrics is to avoid it so that’s my advice too.
Can you use frozen spinach? Same amount or reduce? I don’t normally have fresh on hand because it goes bad so quickly. Thanks!
I’d probably do 1/4 cup packed, thawed, and squeezed dry frozen spinach.
What kind of coconut oil should be used in this recipe? I’m not too familar with using it for cooking, but researched and read that unrefined is typically used for baking vs refined. I’ve seen both sold in jars. However, I’ve also seen a liquid form of coconut oil specifically for cooking, and was wondering if that would be ok to use in this recipe? Whether the liquid form or refined/unrefined, does that change the amount used in this recipe?
You can use any kind or butter—since it’s just used to grease the pan.
Omg, brilliant nutrition and super easy to make like all your recipes I’ve made so far. My little 21-month old son absolutely loved it. This is the first recipe from this site he loved, I’ve loved quite a few others too, and I will make again. Did I mention the nutrition? Spinach and bananans and eggs!!!
I would like to try these but don’t usually have flaxseed on hand. Is there a substitute you would recommend or can you leave it out?
I think it would be okay to leave it out or you can add that amount of additional flour or oats.
I made these with GF flour (like a multigrain version) they taste great, but I cooked them for what seemed like forever and they are still seeming like they are uncooked inside (although heatwise they must be). Are they supposed to be sort of gooey in the middle or like a regular pancake?
They should be like normal pancakes. It’s possible that the flour didn’t absorb the same way as the ones I’ve tested it with. I would recommend reducing the milk by 1/4 cup next time!
I’ve made these over and over, and all my kids devour them every time. Thank you! Today I tried them as muffin tops in the oven, and it worked like a charm! I baked them at 350 for about 10 minutes.
Can these Pancakes be made egg free?
I haven’t tried them that way but you could omit them and add a little extra milk and see. The banana and flax might hold them together okay (but I suspect they will be soft so be gentle flipping them)
Made these for the first time a few weeks ago and they’re already gone. My 20-month old son loves them. I love having a quick, nutritious snack/meal on hand at all times. We’ve used these for breakfast, lunch, and even dinner when he decides to throw his other food on the floor!
Great way to get spinach in the lil ones diets! My 2 year old ate them up, they taste great with syrup. I didnt have flax seeds but they came out exactly like in the picture. I have a thing about putting eggs in the blender so i just beat it separetly in a bowl and poured the blended batter over it.
Great!
Hi, these sound great. Could I make them in the oven as a sheet pancake? Just thinking of saving some time! Thanks, Louise
I haven’t tried it but I think so! This is how I do it for an apple pancake: “To make as a Sheet Pan Pancake: Preheat oven to 400ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Scrape the batter onto the parchment paper, smoothing into an even layer with a spatula just about to the edges. You want it to be about 1/2 inch thick all around. Bake until the pancake is lightly golden and springs back in the center when poked, 18 to 20 minutes.” Let me know if you try it!
I made these today. My 9 month old and 2 year old loved them! I added just a couple tablespoons of pure maple syrup for a little more sweetness. This does make A LOT of pancakes. Can I freeze the already made pancakes and reheat in the oven?
yes, you can freeze them and warm through in the oven or the microwave!
We made these this morning but with chia seeds instead of flax (what we had in the cupboards. My toddler and husband gobbled them up!! She put jam on hers and he put butter and syrup. I chose peanut butter! All delicious.
I’m so glad to hear that!
These have become a staple in our house! My 20 mo loves these, as breakfast and as snacks. They are easy to make and store. Delicious!! Thank you!
I’m so glad to hear that!
My 13 month old LOVES these. So glad to find something that i can make for her that is healthy and yummy! Thank you!
Awesome!
Hi Amy – thanks for the great recipe! My friend makes these often for her kids and I’d like to try them for my 10 month old. I have some leftover buckwheat baby cereal (mixture of buckwheat flour and chia flour). Do you think it would work? Thanks again!
Hi! I think it should work (buckwheat is usually great in pancakes) though I can’t guarantee it since I haven’t tried it myself. I think it’s worth a shot though!
We make large batches of this recipe and it’s now a staple in our home!
Can I use frozen cooked spinach in this recipe?
You could try using 2 tbsp to start–squeeze it very dry—Ithough the spinach may have a stronger flavor.
You cannot substitute almond flour for regular flour and expect the same results since it doesn’t work the same way as it absorbs moisture differently and has no gluten. If you use one of the flours I have in the recipe, this recipe will work.
I tried this recipe for my family and little one and it was a hit. Thank you.
Amazing- healthy and tasty. My toddler loves them!
I’m so glad!
We started making these for St. Patrick’s Day and I’ve been making them regularly since. Today my daughter asked if we could add strawberries, so I chopped them up very small and added them after the flour and mix by hand. It was a wonderful addition that we will continue to make!
I’m so glad to hear that and the strawberries sound delicious!
These sound great! Could frozen bananas be used? Don’t wish I had a ripe bunch . Thank you
Yes, just thaw them first and drain off any excess liquid that comes off while they thaw!
These are phenomenal. Made a batch and they were gobbled up in no time. Doubling the recipe for the next time around ?
I’m so glad to hear that!
Could you freeze the leftovers?
Sure! Place into a freezer bag, remove as much air as possible, and seal. Freeze for up to 3 months. Warm to serve.
I wish all kids taste buds were the same. I had so much hope for these, but my 11 month kiddo spit them right back out 🙁
We will try again another day!
Would almond flour work?
Almond flour is usually not a great direct substitute for other flours since it doesn’t absorb moisture or hold together the same.
Everyone in our home love these! Babies, their daddy and our Nanny! Thank you 🙂
I was wondering if you ever bake these in a cupcake pan (silicon)? I’ve made other pancakes in the pan and discovered I am a very poor pancake maker (and that making it in a cupcake pan is so much easier)!
Has anyone tried this with flax eggs or some other egg substitute?
Can we use frozen spinach instead?
If you thaw it and squeeze as much moisture out it should be okay. You probably only need to use 1/4 cup!
My kids love these pancakes! They always tend to still be a little mushy/wet inside though no matter how thin I make them or how long I cook them. Is this normal? Thanks!
I’m glad! They will be moist but they should be cooked through. You could try adding 1/8-1/4 tsp baking soda to the batter which may help!
Hi! Has anyone made these with almond flour?
These were a hit with both my three-year-old as well as myself. So delicious. I actually did half almond flour and half whole wheat flour. Instead of pancakes, I made waffles! They were so tasty. I even froze some, then popped them in the toaster when I was ready to eat more (which was the next day). Great recipe. Thank you so much!
That sounds delicious!
Does the nutrition go down drastically if I use unbleached all purpose flour instead of whole wheat (I’d prefer whole wheat, but can’t find it on my quick shipping trip. I’m too excited to make these!)? Thank you!!
There would still be plenty of nutrition so I wouldn’t worry about making that swap!
Awesome recipe, thanks for sharing! My 3.5yo and 14 month old devoured these! What other vegies could be either added or substituted?
You could use kale in place of the spinach and you could probably try mashed, roasted sweet potato for the banana!
I didn’t have spinach on hand, so I actually went outside and cut some stinging nettles to throw in, and I had frozen kale and swiss chard, so I put some of that in as well…I used a cauliflower based flour, because we are mostly grain free here, but they turned out great! I did also need to add a bit of water as the batter was super thick… my one year old and my three year old loved them!
If stored in the fridge, can these be eaten cold? Other than the microwave, could I heat these in a pan or would that over cook them? Maybe on low heat?
Yes, they can be eaten cold. You could warm them over low heat in a pan, sure!
My one year old ate 2 of these this morning! They are a bit soft for me (I halved the recipe so hopefully I didn’t measure wrong) but not bad. He doesn’t care for spinach but eats these 🙂
Do you happen to know the nutritional value?
The nutrition info is at the bottom of the recipe. I’m glad your kiddo enjoyed them!
Just made these, and I can’t wait to offer them to my LO. Quick question, I have a 9 month old , and my pediatrician said not to give the baby raw milk. Do you know if it’s okay if I used 2% milk in the pancakes?
Babies aren’t supposed to have dairy milk since it can be hard for them to digest. In this case, since the milk is both cooked and the amount in each pancake would be small, I would feel okay giving it to my baby. Maybe start with a smaller serving to be sure it all goes well?
Quick question. What almond milk is everyone using? I usually have unsweetened vanilla almond on hand but also have original (never tried this before).
You could use either of those. I’d start with original since the vanilla flavors can vary (but really both are likely going to be fine!)
The kids loved these, thanks for the recipe! I followed it precisely and they came out just right, a bit more wet like a crepe.
Can I make less?
Should I half all the ingredients?
You could half the recipe or make the whole thing and freeze some for a future week.
Thanks for the recipe. I put it in a penguin shaped waffle maker and our son loved it. ?
That sounds so fun!
Hi, these sound great. Does it work making them ahead of time and leaving the batter in the fridge overnight?
I haven’t tried that but I think it should be okay. It’s possible it will thicken up a little so you may need to stir in a little extra milk and/or spoon out the batter.
We loooooooove this recipe! We make these pancakes once a week and my girls (3.5 and 19 mo) and husband gobble them up so fast! My picky preschooler knows there’s spinach in there and doesn’t mind at all! Thanks!!
Yay! I’m so happy to hear that and thanks for taking the time to let me know!
These sound great, but I’m not sure my 4 yr old would eat green pancakes. Do you think adding a bit of coco powder would taste good and make them look chocolate?
I think that could work well! Start with 1 tablespoon and increase a bit if it’s not quite dark enough. I’m going to try this!
Haven’t tried this recipe yet. SOO excited. Quick question though, how much butter do you use? I know it’s to grease the pan, but an exact amount would be nice if you don’t mind ???
I’d use about a teaspoon at first, which should last through 2 pans worth of pancakes (though it can depend on your pan). Then add more, let it melt and warm, and make more pancakes!
My 15 month old loves waffles so I tried this receipe in the waffle maker. They’re great! Made 4-5 full size waffles that I cooled, tore into quarters, and froze. I take 1-2 out at a time, toast in the toaster oven for 2-3 min, and they’re the perfect breakfast / snack!
I love the idea of these as waffles and I’m so glad that your kiddo enjoys these. Thanks for sharing!
I made 3 other “healthy” pancake recipes for my 2 year old before trying this one. The consistency of these 3 pancake recipes were never right and it got messy in the pan.. I am so glad I found this one! These were perfect and despite it being green, my daughter ate it all! Thank you for an awesome recipe!
I’m so happy to hear that they worked out so well Tina and that your daughter enjoyed them!!
Really? You can just pop a bag of baby spinach in the freezer?? That never occurred to me, but it sounds like a good trick! THanks for the cool tip!!
It’s so helpful to keep it on hand without worrying that it will go bad!