Spinach Banana Pancakes
Spinach 4 breakfast, pancake style 😉
These Spinach Banana Pancakes great for kids or anyone starting baby led weaning because they are sugar free and made with super healthy and simple ingredients. I started making these Spinach Banana Pancakes for Luca, and now I can’t stop eating them myself as well. Don’t let the color fool you, honestly you can’t taste the spinach at all! For Luca, I cut the pancakes into strips and let him do his thing. For myself, I like topping them with a drizzle of peanut butter and some berries. But usually, I end up eating them plain and cold from the fridge.
- 2 cups oats
- 1/2 teaspoon cinnamon
- 2 1/4 teaspoons of baking powder
- 2 large (or 3 small) bananas, very ripe
- 2 cups spinach
- 1 teaspoon vanilla extract
- 3/4 cup milk or almond milk
- 2 eggs
- Place the oats in the food processor and blend until a flour is formed.
- Add in the rest of the ingredients and blend for about 1 minute.
- allow the batter to stand while you hear up your pan.
- When hot, add butter/oil/coconut oil to the pan to grease.
- pour 1/4 cup of batter for each pancake onto the pan and brown on both sides (about 2-4 minutes per side).
- Serve plain or topped with your favorite toppings (nut butter, fruit, maple syrup, etc.)
- when cooled, feel free to freeze! I typically freeze packs of 4 to take out weekly.