Get the recipe: 15-Minute Fluffy Spinach Pancakes for Babies & Toddlers
These Easy Blender Spinach Pancakes are a great way to serve spinach to your little one. Made with simple ingredients, these pancakes are fluffy, soft and perfect for your baby, baby-led weaning, toddlers, as well as kids! 6 months and up!
Ingredients
Easy Blender Spinach Pancakes (the Original)
- 1 cup old-fashioned oats, see notes
- 1 cup spinach, not packed
- 1 ripe banana
- 1 egg or flax egg
- 1/2 cup milk of choice, regular, coconut, almond, hemp, etc
- 2 tbsp coconut oil, olive oil or melted butter
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
Fluffy Spinach Pancakes
- 1 cup flour (see notes)
- 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
Easy Blender Spinach Pancakes (the Original)
- Blend Oats: In a blender, place the oats and pulse on medium speed for 30 seconds or until oats are a flour consistency.
- 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.
- Add in Baking Powder: Add in the baking powder and salt and blend on low for 20 seconds.
- 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!
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
Age: 6 months and up
Yield: 10 small pancakes
Notes on Oats for the Original Recipe: I recommend you use old-fashioned oats or quick 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.
Notes on Flour for the Fluffy Spinach Pancake Recipe: you can use all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend.
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.
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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