Banana Spinach Pancakes

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.

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.

1. Add all ingredients to a blender except the flour.
2. Blend, starting on low and working up to high. You want the spinach to be very well incorporated.
3. Stir or pulse in the flour. Avoid over-blending but do make sure to get all of the flour blended in. 
4. 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.

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Best Banana Spinach Pancakes

This is a thin batter that makes tender, naturally sweet Banana Spinach Pancakes. Be sure to let the pancakes cook until the surface is almost entirely firm before you flip them over.

Print Recipe Pin Recipe

4.99 from 174 votes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Amy Palanjian

Cuisine American

Course Breakfast

Calories 237kcal

Servings 4

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 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)

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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.

Equipment

• Green Pan Non-Stick Pan
• Vitamix Blender
• Spatula

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.

Nutrition

Calories: 237kcal, Carbohydrates: 40g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 104mg, Sodium: 206mg, Potassium: 577mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1674IU, Vitamin C: 9mg, Calcium: 208mg, Iron: 2mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!