Easy Blender Spinach Pancakes for Baby + Toddler (Allergy Friendly!)
These Easy Blender Spinach Pancakes are a great way to get spinach into baby and toddler.
Servings: 10 small pancakes
- 1 cup old-fashioned oats (use gluten-free oats if needed)
- 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
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.
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 the baking powder and salt and blend on low for 20 seconds.
Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 1/4 cup 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.
Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
Age: 6 months and up
Yield: 10 small pancakes
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