- 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
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.
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 Soda: 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!
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