Spinach Banana Pancakes: made in a blender for BLW

Photos by Marie-Catherine Dubé

Don’t let spinach pancakes fool you, these are so good and don’t taste like spinach, I promise. These were my favorite pancakes to make when Eller was a baby and because the whole family loved them so much, I never stopped. 

These healthy banana pancakes are an easy way to get picky kids to eat spinach. The sweet bananas, cinnamon, and vanilla hide any veggie taste. Add a little butter and maple syrup and these taste just like traditional pancakes. 

​These are great for special occasions, like St. Patrick’s Day or Christmas morning. We use Christmas tree cookie cutters and make them into little trees around the holidays.  

❤️ Why You’ll Love Spinach Banana Pancakes:

  • Great way to get kids to eat spinach.
  • Simple ingredients.
  • Easy to make dairy and gluten-free.
  • ​Meal prep for busy mornings to grab-on-the go.
  • ​Use cookie cutters to make into fun shapes. 
  • Fun way to get extra greens!
  • No added sugar.

🍲 Ingredients

Fresh Spinach

Bananas

All-Purpose Flour

Baking Powder

Cinnamon

Milk

Large Egg

Maple Syrup or Honey

Vanilla Extract

Butter or Olive Oil

Photos by Marie-Catherine Dubé

👩‍🍳 How to Make Spinach Banana Pancakes

  1. In a blender or food processor, blend fresh spinach leaves and ripe bananas until you have a smooth, green puree.
  2. In a mixing bowl, whisk together the flour, baking powder, cinnamon (if using), and salt.
  3. In a separate bowl, combine the spinach-banana puree with milk, egg, maple syrup or honey, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Heat a griddle or non-stick skillet over medium heat. Add a small amount of butter or olive oil to coat the surface.
  6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

🪄 Tips and Tricks

  • Omit honey or maple syrup if baby is under 12 months old.
  • Use cookie cutters to make into fun shapes.
  • Make sure to blend these well so there’s no spinach chunks.


🗒 Substitutions

  • Use plant-based milk, such as coconut milk, almond milk, in place of dairy milk.
  • Use a gluten-free flour to make these gluten-free.


🗒 Best served with

  • To add a savory component and more protein: try these with my Chicken, Mushroom and Gruyere Egg Muffins.
  • Top the pancakes with additional slices of banana, a drizzle of maple syrup, peanut butter or a dollop of Greek yogurt.
  • Serve with a side of fresh fruit.
Photos by Marie-Catherine Dubé

👝 How to Store Leftovers

Store leftover pancakes in an airtight container in the fridge for up the three days. I suggest making big batch and freezing them for up to three months. When ready to reheat, simply pop in to toaster to warm them up.

🤔 Common Questions

Are these gluten-free?

These are not gluten-free due to the all-purpose flour. To make gluten-free, substitute with a gluten-free flour.

Can these be made dairy-free?

Yes! Use dairy-free milk such as almond milk, oat milk or soy milk.

Spinach Banana Pancakes

These Spinach Banana Pancakes are everything a pancake should be: fluffy, yummy and quick to whip up, with the added bonus of spinach. Perfect for picky toddlers, use cookie cutters to make these green pancakes into fun shapes.
4.50 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: spinach banana pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

  • 1 cup fresh spinach leaves
  • 2 ripe bananas
  • 1 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 Tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • butter or olive oil

Instructions

  • In a blender or food processor, blend fresh spinach leaves and ripe bananas until you have a smooth, green puree.
  • In a mixing bowl, whisk together the flour, baking powder, cinnamon (if using), and salt.
  • In a separate bowl, combine the spinach-banana puree with milk, egg, maple syrup or honey, and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Heat a griddle or non-stick skillet over medium heat. Add a small amount of butter or olive oil to coat the surface.
  • Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

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2 Comments

  1. 4 stars
    We love this recipe for our boy! So easy to make in the blender and I like that it has spinach and bananas, both veggies and fruit. I batch made a lot to freeze and love having this one in our recipe rotation, recipe is 5 stars! Though I don’t know why I couldn’t select 5 stars on this

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