Spinach Banana Pancakes
Spinach 4 Breakfast, pancake style 😉
These Spinach Banana Pancakes are great for kids! Also great for anyone starting baby-led weaning because they are really soft. They are sugar free and made with superrrr healthy and simple ingredients.
I started making these Spinach Banana Pancakes for Luca to have for breakfast or a snack. I try to keep his snack foods interchangeable with meal foods; so anything he would eat for a snack I would also be fine with him having at a meal. Real foods ya know 🙂
And 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. I don’t even heat them up! And for me I like topping them with a drizzle of peanut butter and some berries; but usually I also end up eating them plain and cold from the fridge 😉
- 2 cups oats
- 1/2 teaspoon cinnamon
- 2 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 a food processor and blend until a flour is formed.
- Add in the rest of the ingredients and blend until fully combined.
- Heat a non-stick skillet over medium heat. 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 (I flip when I start to see bubbles).
- 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.