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A stack of spinach pancakes against a white background with strawberries on top and on the side.

Get the recipe: Easy Spinach Pancakes

4.7 stars (143 ratings)
These Spinach Pancakes are a great way to get spinach into your baby or toddler. Plus, there are two different ways you can make them.

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.
    Blender full of oat flour.
  • 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.
    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.

Fluffy Spinach Pancakes

  • Dry Ingredients: in a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
    Clear glass mixing bowl filled with flour, cinnamon, baking soda 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.
    Blender filled with spinach, banana, egg and milk ready for the batter.
  • Mix: pour the wet ingredients into the dry ingredients and gently fold until incorporated.
    All ingredients for spinach banana pancakes mix together in a clear glass bowl against a white background.
  • 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.
    A white skillet with four cooked spinach and pancakes.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
    A purple toddler plate with a stack of spinach banana pancakes.
  • 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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