These Easy Blender Spinach Pancakes are a great way to get spinach into baby and toddler. They are also allergy-friendly (GF, NF & DF), made in a blender, freezer-friendly and perfect for baby-led weaning. Basically they are the boss of pancakes!

A stack of healthy gluten free blender spinach pancakes topped with fresh blueberries.

Spinach Pancakes for Baby + Toddler

Spinach for baby! 🍃

Spinach for toddler! 🍃

Spinach for preschoolers! 🍃

Spinach for kids! 🍃

I just feel the need to shout this one from the rooftops!

Especially because kids of all ages will eat spinach this way!

There are a lot of ❗️☝️ up there, just shows how much I love this pancake recipe.

Getting spinach into little one’s diets can be a tough challenge for most parents, as most kiddos aren’t open to shoving leafy greens directly into their mouths.

But if you blend spinach into delicious, and easy to make, pancakes then watch out.. your baby, toddler and even kid will lose their minds!

For babies – they will not even notice the color difference and will just love to eat homemade and warm pancakes.

For toddlers – even the pickiest of toddlers will usually fall for pancakes that you magically turn green. Or you can call them pop-eye pancakes, dinosaur pancakes or we call them Gekko pancakes from the character in PJ Masks. Just think of a character or toy that your kids like that is green and go with it.

For preschoolers and kids – older kids are usually a little easier to get to eat new things and I have found they love when you change up their ‘normal’ foods in appearance or shape.

Whatever age of kid you serve these pancakes to, they will devour these spinach🍃 pancakes right before your eyes!

Spinach Pancakes Video

Watch this video to see how easy it is to make these green pancakes?

Reasons to Love These Easy Blender Spinach Pancakes

  • Gluten-Free
  • Dairy-Free
  • Nut-Free (perfect to send to preschool or school)
  • Made in the blender in less than 5 minutes
  • Perfect for all ages 6 months and up (I even eat these!)
  • Great for Baby-Led Weaning
  • Freezer-Friendly for those crazy busy mornings
ingredients for spinach pancakes

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Oats
  • Spinach
  • Banana
  • Egg
  • Oil
  • Milk
  • Spices: cinnamon, vanilla and salt

ADD-INS

You can make these easy pancakes as-is or add in a pinch of spices or finely chopped fruit. Here are a couple of my favorite additions:

  • Cloves
  • Pumpkin Spice Mix
  • Nutmeg
  • Strawberries (finely chopped)
  • Blueberries (finely chopped)
  • Peaches (finely chopped, towel-dried)

Step-by-Step Instructions

  1. Blend Oats: place the oats into the blender and blend into oat flour.
  2. Add Ingredients: add in the banana, spinach, egg, milk, oil, cinnamon and vanilla and blend on high until completely smooth.
  3. Add Baking Soda: add in the backing powder and salt and blend on low.
  4. Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop o2-3 tablespoons of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. Flip and cook for another 2-3 minutes or until golden brown.
  5. Serve: let cool slightly and serve.

Tools to Make This Recipe

How to Serve These Spinach Pancakes

These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated. Here are some of my favorite ways to serve them to your baby or toddler:

  • Classic style – cut into chunks and served with maple syrup and fresh berries
  • Bagel & Hemp Sprinkles – Smear with whole fat cream cheese and sprinkle with hemp seeds (serve whole or in chunks)
  • PB&J Sandwich – take one pancake and spread with your favorite jam, then take another pancake and spread with a nut or seed butter or your choice, press two pancakes together and serve as a sandwich. Great for preschool or school lunches.
  • Dipping Fun – cut pancake into long strips and serve with some yogurt (thinner yogurt works better for this recipe) to dip the pancakes in. I also serve this with a side a fruit the kids can dip in the yogurt as well.

Cooking with Kids

You can easily have your kids help you make these pancakes.

Toddlers

  • Toddlers can help measure and pour the ingredients into the blender.
  • They can help put the lid on the blender and push start. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp. 

Kids

  • They can pick out and measure all of the ingredients and help to blend them. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp. 

Tips

  • Size: these pancakes are supposed to be on the smaller size, so roughly 2-3 tablespoon of batter will make the perfect size for a baby or toddler. If made any bigger, they start to fall apart when flipped.
  • Spinach: I prefer to use fresh spinach in these pancakes as they give a brighter green color and a fresher taste. If you only have frozen, I would recommend adding in half of the amount listed in the recipe card frozen right into the blender.
2 small white plates with spinach pancakes on them

Baby-Led Weaning Pancakes

These pancakes are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to your baby sliced in half or cut into small chunks.

Spinach Pancakes for Toddler and Kids

These quick and easy pancakes are also great for toddlers and kids. You can serve them a smear of cream cheese or peanut butter, topped with yogurt and berries or the classic version with butter and

Storing and Freezing

These pancakes will store an air-tight container for 3-4 days in the fridge. They do, however, freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.

Stack of green spinach pancakes for baby and toddler.

Get the recipe: Easy Blender Spinach Pancakes for Baby + Toddler

4.6 stars (134 ratings)
These Easy Blender Spinach Pancakes are a great way to get spinach into baby and toddler.

Ingredients 

  • 1 cup old-fashioned oats, see notes
  • 1 cup spinach, packed
  • 1 ripe banana
  • 1 egg or flax egg
  • 1/2 cup milk of choice, regular, coconut, almond, hemp, etc
  • 2 tablespoon oil, coconut or olive
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions 

  • Blend Oats: In a blender, place the oats and pulse on medium speed for 30 seconds or until oats are a chunky flour consistency. You will blend them all the way up in the next step, so the oats don’t have to be perfectly even right now.
    blender with flour inside.
  • Add Ingredients: Add in the spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and the spinach is completely broken down, scraping down the sides of the blender if needed.
    blender full of ingredients for spinach pancakes for baby and toddler
  • Add in Baking Powder: Add in the baking powder and salt and blend on low for 20 seconds.
    blender full of spinach pancakes
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
  • Serve and Enjoy!
    spinach pancakes piled on a plate.

Notes

Age: 6 months and up
Yield: 10 small pancakes
Notes on Oats: I recommend you use old-fashioned oats as they blend really nicely into flour. If you are gluten-free, make sure you use oats that are labeled as gluten-free. Where oats themselves do not contain gluten, the packaging processing uses the same equipment as wheat. 
Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to 2 months. To re-heat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
Serving: 1small pancake, Calories: 91kcal, Carbohydrates: 12g, Protein: 2.2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 74mg, Potassium: 161mg, Fiber: 1.3g, Sugar: 4.5g, Calcium: 51mg, Iron: 1mg

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