Imagine the taste of pancakes, then add to that the powerful nutritional benefits and beautiful green color of spinach.I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the March issue of Parents magazine.Spinach is full of iron and adding it into recipes like these pancakes, smoothies, or even mac and cheese is a great way to get in a few extra servings of greens!Once your kids taste these pancakes they’ll be begging to eat their greens first thing in the morning, so be prepared to make this recipe often. .

Banana Spinach Pancakes: Easy, Healthy, Perfect for Kids and

This post may contain affiliate links which won’t change your price but will share some commission.I never thought that my older daughter would be a fan of green pancakes, but just when you think you know your kiddo, they go and surprise you!The beauty of this recipe is that it comes together in the blender so you don’t have to dirty a sink full of dishes to make it happen.And it includes two bananas and small pile of spinach, so everyone will get a nice amount of vitamins and minerals to start the day.TIP: The flavor is sweet, so despite the color, they taste like healthy banana pancakes!For tips on using whole wheat flour, see the Notes section at the bottom of the recipe as you’ll want to reduce the milk amount slightly.These healthy pancakes are perfect for baby led weaning and toddlers since they are slightly sweet from the banana, but they are also really moist and easy to eat.We like they topped with nut butter or applesauce, but you can always go the maple syrup route if you prefer!Due to the very soft texture of these pancakes, they tend to be much easier for babies to eat than traditional ones.And since they are packed with nutrients, this is my favorite pancake recipe to make for a baby starting to eat finger foods!TIP: We like to have our Banana Spinach Pancakes with a fruit salad rainbow (without the pot of gold at the end, unfortunately!).To store, let cool fully and keep in an airtight container in the fridge for up to 3 days.Or, store in a zip top freezer bag for up to 3 months and warm through to serve.You can sub in whole wheat flour for the buckwheat, but you’ll want to reduce the milk by ¼ cup.I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too. .

Spinach Pancakes (Gluten-Free)

These these spinach pancakes are a fun, healthy breakfast recipe full of nutritious ingredients like spinach, oatmeal and Greek yogurt that your kids will love!Add a dollop of homemade whipped cream on top get ready for breakfast perfection!In this recipe, the batter is blended to green perfection in my favorite kitchen powerhouse, making the spinach completely undetectable.I do not recommend using a food processor because you almost certainly will be left with traces of spinach that could blow the whole shebang for picky little eaters.We like our Spinach Oatmeal Pancakes smothered with pure maple syrup or dressed up with a dollop of homemade whipped cream (or both, I won't judge).This is a perfect healthy breakfast to make for your little leprechauns on St. Patty's Day!Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.If you make and love our recipes, it would mean so much to me if you would leave a comment and rating!If my kids would rather eat their veggies smothered in syrup or studded with chocolate chips, sometimes it's just easier!In our house, at lunchtime they each pick one fruit and one veggie to go with whatever is on the menu that day.However, on the days when we have people over, eat out or go to a friends' house, my husband and I much prefer to sit back and enjoy our meals without stressing about our kids eating something green.My mommy mind can rest knowing they got some nutrients in their cute little bodies that day. .

Easy Blender Spinach Pancakes for Baby + Toddler

They are also allergy-friendly (GF, NF & DF), made in a blender, freezer-friendly and perfect for baby-led weaning.Getting spinach into little one’s diets can be a tough challenge for most parents, as most kiddos aren’t open to shoving leafy greens directly into their mouths.But if you blend spinach into delicious, and easy to make, pancakes then watch out.. your baby, toddler and even kid will lose their minds!For babies – they will not even notice the color difference and will just love to eat homemade and warm pancakes.For preschoolers and kids – older kids are usually a little easier to get to eat new things and I have found they love when you change up their ‘normal’ foods in appearance or shape.Reasons to Love These Easy Blender Spinach Pancakes.Make sure to read the recipe card below for full ingredients and instructions!You can make these easy pancakes as-is or add in a pinch of spices or finely chopped fruit.Add Ingredients: add in the banana, spinach, egg, milk, oil, cinnamon and vanilla and blend on high until completely smooth.Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed.Drop o2-3 tablespoons of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown.These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated.Classic style – cut into chunks and served with maple syrup and fresh berries.Dipping Fun – cut pancake into long strips and serve with some yogurt (thinner yogurt works better for this recipe) to dip the pancakes in.I also serve this with a side a fruit the kids can dip in the yogurt as well.These pancakes are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks.You can serve them to your baby sliced in half or cut into small chunks.These quick and easy pancakes are also great for toddlers and kids.

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Healthy Oatmeal Spinach Pancakes (GF)

Instead, you get to enjoy some delicious yet healthy oatmeal pancakes with the spinach helping to beef up the nutrients!It’s a great way to get children (or yourself) to eat more greens while enjoying a sweet treat!You can also use frozen spinach – the trick is to allow it to thaw (you can do this in the microwave to speed up the process) and squeeze out all the excess liquid before adding it to the blender.You can also use frozen spinach – the trick is to allow it to thaw (you can do this in the microwave to speed up the process) and squeeze out all the excess liquid before adding it to the blender.Baking soda : it will help to provide lift to the spinach pancakes.: technically optional, but I love adding cinnamon to these spinach pancakes.Oil/Butter (optional): if you have a good non-stick pan, then the oil is actually completely unnecessary for cooking these yummy green pancakes.if you plan on serving these spinach pancakes with a sweet topping, then a little vanilla extract is a wonderful addition.For that reason, this is ‘optional,’ but feel free to add around 1 teaspoon (or more) of your favorite sweetener: honey, maple, agave, etc.For that reason, this is ‘optional,’ but feel free to add around 1 teaspoon (or more) of your favorite sweetener: honey, maple, agave, etc.There are 1001 ways to enjoy these spinach pancakes, so I won’t even try to mention all the different options.Here are some of my favorite simple ways to top these healthy oatmeal pancakes, though.Make ahead: you can prepare the pancake batter in a covered container in the fridge for 3-4 days.I’ll usually omit the baking soda until before making them – but if you’re saving leftover batter, it should be fine for a day or two.You could also use other greens like watercress or rocket- though they tend to impact the flavor more than spinach and kale.For savory pancakes, you could even add in fresh green herbs like basil, parsley, etc.Optionally, for really picky eaters, you can even omit the spinach entirely, and these will still be healthy oatmeal pancakes.The flours can absorb differently so you may need to slightly thin the batter with more yogurt or a little milk (dairy-free or dairy). .

Blender Banana Spinach Pancakes

These banana spinach pancakes are a delicious, easy and healthy breakfast option!Naturally sweetened and loaded with simple nutritious ingredients, these healthy pancakes taste great and are kid-friendly too!So when it comes time for breakfast, I like to keep things extra simple and just focus on easy, healthy recipes that my family will eat without question.It’ll make your life so much easier before that coffee kicks in and you will be so grateful for these spinach pancakes on a on a hectic morning.Not only will breakfast be a breeze, but you will feel so good knowing that they are heading into the day with a belly full of nutrient-dense foods.Store in your favorite freezer safe container (I like to use Stasher Bags) and freeze.Take them out as needed to thaw in fridge overnight or pop into the microwave or toaster oven to reheat.Then add the wet ingredients + the spinach and banana to the blender and puree until smooth.This ensures that the oats get processed down into a flour AND the spinach gets pureed so that you have a healthy pancake with a great texture!Then add the wet ingredients + the spinach and banana to the blender and puree until smooth.This ensures that the oats get processed down into a flour AND the spinach gets pureed so that you have a healthy pancake with a great texture!I know when i find something veggie-loaded that my daughter gets excited about, I am tempted to load it up with allllll the veggies!But, if you put too much spinach in these blender pancakes, they might end up too wet and too “green” tasting…which is no good for anyone.These are loaded with banana which brings a lot of natural sweetness, so you can skip the honey/maple syrup if you are serving these to babies or just like to keep added sugar to a minimum.These are loaded with banana which brings a lot of natural sweetness, so you can skip the honey/maple syrup if you are serving these to babies or just like to keep added sugar to a minimum.homemade whipped cream (we love this because we can control how much sugar we add and it makes the pancakes feel like dessert! .

Super spinach pancakes

Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. .

Sweet Spinach Pancakes

Naturally green Sweet Spinach Pancakes are quick and easy to make using whole grain flour, fresh baby greens, and other wholesome ingredients!Whip the batter up in your blender for a fun and colorful kid breakfast.Check out our Sweet Spinach Muffins for more green goodness that picky eaters love!Raise your hand if your kids LOVE spinach for breakfast?Before you answer, mix up a batch of these Sweet Spinach Pancakes.Because these deliciously fluffy, totally dye-free and whole grain pancakes can make a spinach-lover out of just about anyone!Get your picky eaters on board with greens for breakfast with this fun and secretly nutritious recipe that’s easy to enjoy.Made with super-nutritious ingredients like 100% whole wheat flour, whole milk, and fresh spinach.There are a couple special considerations if you’re hoping to absolutely maximize the green color of your pancakes….To get a nice uniform green color, make sure the blend of spinach and wet ingredients is super smooth.Leftover Sweet Spinach Pancakes stay fresh in the fridge for about two days. .

Easy Spinach Pancakes Recipe

Deliciously fluffy spinach pancakes are a smart way to sneak in extra veggies into your family’s favorite breakfast.No funny flavor or specs, they taste just like regular pancakes with a bright green color that’s fun for the kids.I’m usually not one to add veggies to desserts and baked goods unless it’s my Carrot Zucchini Bars, but for these pancakes- it works!Just like regular, homemade pancakes, these are light, fluffy, and taste nothing like leafy greens.Thanks to the blender, the spinach is blended into the batter and gives off no weird, suspicious flavors, just added nutrition.The spinach adds extra nutrition and a bright green hue without the use of added food dye.In a large bowl, sift together the flour, baking powder, salt, and sugar.For those of us that love to learn by watching, check out how these pancakes are made in this quick video:.A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).While we all have baking powder in our pantries, it’s important to note that after nine months from opening, its “rising properties” begin to decline.Meaning, its ability to provide your pancake batter with a fluffy “lift” and help them rise declines quickly or stops working.One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh!These healthy and yummy pancakes can easily be turned into a gluten and/or dairy-free recipe so the entire family can enjoy them.If you’d like to make them savory, consider adding shredded Cheddar cheese to the batter, it’s a decision you won’t regret. .

Green spinach pancakes

Spinach pancakes are perfect for a savoury brunch and great for baby led weaning and toddlers.If you don't fancy cheese I particularly like making these for a huge vegan brunch with scrambled tofu, roasted tomatoes, avocado, patatas bravas, beans and toast.To get the spinach really smooth in these pancakes I would recommend making them in a blender.If you don't have one blend the spinach in a food processor* or with a hand held blender* and then whisk into the batter.Green pancakes with spinach Mandy Mazliah These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight.They’re perfect for a savoury brunch and great for baby led weaning and toddlers.Pinch of nutmeg Instructions Wash 100g spinach leaves then heat in a pan until wilted.Put the 100g wilted spinach into your blender and pulse until broken down.Add the remaining ingredients (125g wholemeal flour, 1 tsp baking powder, 1 egg or chia/flax egg, 200ml milk, 1 tbsp oil and pinch of nutmeg) and blend on high speed until well combined.Can be kept in the fridge for a couple of days once cool or freeze with a sheet of greaseproof paper in between each one to stop them sticking.*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I'll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! .

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