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.
My toddler and I have loved these forever! I add a few blueberries or huckleberries to ours. Make a batch and freeze them… warm them up after thawing in fridge overnight. they are a daily request by my almost 2 year old
I’ve made these 3 times, my 1 year old loves them! I used store bought frozen spinach so I did 1 cup instead of 2 and it worked great. I thawed the spinach in the microwave and removed excess liquid.
Love these! Any idea if this would work with gluten-free flour? Thanks xx
The buckwheat flour option is a great gluten-free option. Enjoy
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!
Love these! Any idea if this would work with gluten-free flour? Thanks xx
Yes, use the buckwheat flour option.
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.