Get the recipe: 15-Minute Fluffy Spinach Pancakes (for Baby, Toddlers & Kids!)
Made with fresh spinach, this recipe for Spinach Pancakes has become an all-time reader favorite! The pancake batter is prepared in the blender, and in 15 minutes the pancakes are done! Made with simple ingredients, the pancakes are fluffy, soft and perfect for baby-led weaning, hungry toddlers, and older kids too.
Ingredients
Fluffy Spinach Pancakes
- 1 cup all-purpose flour, white wheat flour or a GF blend
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 ripe banana
- 1 cup spinach, not packed
- 1/2 cup milk of choice, regular, coconut, almond, hemp, etc
- 2 tbsp coconut oil, olive oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
Instructions
Fluffy Spinach Pancakes
- Dry Ingredients: in a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- Wet Ingredients: in a blender, add the banana, spinach, milk, oil, egg and vanilla extract and blend for 45-60 seconds on medium-high speed or until all of the spinach is incorporated.
- Mix: pour the wet ingredients into the dry ingredients and gently fold until incorporated.
- 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!
Notes
Oat Spinach Pancakes (the Original) Recipe:
In a blender, place 1 cup of old-fashioned oats and pulse on medium speed for 30 seconds, or until the oats are a flour-like consistency. Add in 1 cup of spinach (not packed), 1 ripe banana, 1 large egg, 1/2 cup milk, 2 tbsp oil, 1 tsp cinnamon and 1 tsp 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. Add in 2tsp baking powder and 1/4 tsp salt and blend on low for 20 seconds. Cook according to the directions #4 above. Age: 6 months and up Yield: 13 small pancakes Oats for the Original Recipe: I recommend using old-fashioned or quick oats, as they blend well into flour. Using Flour for the Fluffy Spinach Pancake Recipe: For a fluffier pancake, use flour instead of homemade oat flour. You can use all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend. Store-Bought Oat Flour: if you still want to use oats but don't want to make your own flour, you can use store-bought oat flour. Using store-bought oat flour will give slightly fluffier pancakes than the original recipe but not as fluffy as using other flours. Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to a month. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster. Storage: These pancakes will keep in an airtight container in the fridge for 3-4 days. Pancakes also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.
In a blender, place 1 cup of old-fashioned oats and pulse on medium speed for 30 seconds, or until the oats are a flour-like consistency. Add in 1 cup of spinach (not packed), 1 ripe banana, 1 large egg, 1/2 cup milk, 2 tbsp oil, 1 tsp cinnamon and 1 tsp 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. Add in 2tsp baking powder and 1/4 tsp salt and blend on low for 20 seconds. Cook according to the directions #4 above. Age: 6 months and up Yield: 13 small pancakes Oats for the Original Recipe: I recommend using old-fashioned or quick oats, as they blend well into flour. Using Flour for the Fluffy Spinach Pancake Recipe: For a fluffier pancake, use flour instead of homemade oat flour. You can use all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend. Store-Bought Oat Flour: if you still want to use oats but don't want to make your own flour, you can use store-bought oat flour. Using store-bought oat flour will give slightly fluffier pancakes than the original recipe but not as fluffy as using other flours. Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to a month. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster. Storage: These pancakes will keep in an airtight container in the fridge for 3-4 days. Pancakes also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or 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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