Spinach Banana Pancakes for Kids

These banana spinach pancakes for kids are made with no eggs are GF, dairy free, refined sugar-free. The color of these spinach pancakes says it all. Healthy and fun! They have no added sugar. Instead, these toddler spinach pancakes are naturally sweetened with a banana. You can also use a ripe banana for a sweeter spinach pancake recipe.

this post

If you have a picky eater and want your kids to eat healthy greens, these spinach banana pancakes for kids are an easy way to get your kids, toddlers and baby to eat spinach. You may need more greens in your diet too, thus they are a healthy family friendly recipe.

Disclaimer: This site contains affiliate links. As an amazon associate, I earn from qualifying purchases.

I made these spinach banana oat pancakes for my toddler, who doesn’t like to eat lettuce greens on there own. I have been making spinach pancakes for years now and my little girl still loves them and eats them almost daily. She loves them served with plain yogurt and maple syrup or a homemade fruit sauce such as blackberry or apple sauce.

Before the start of the week I often cook up a big batch of these spinach pancakes so that I have a quick and healthy breakfast ready in no time on busy preschool morning where we are out of the house early and I want her to have a health breakfast to keep her fueled until lunch time.

I’m always happy when I find a way to hide vegetables among her favorite foods. If you have a kid who loves pancakes, try making this spinach oatmeal pancakes and get them involved in the cooking process. They are a great healthy snack served with a touch of maple syrup or a hleahty gluten free breakfast for the whole family!

I use my vitamin blender for these spinach blender pancakes, and now my daughter loves playing with the blender jug (not plugged in) as she sees me using it all the time. If you need more greens in your diet (who doesn’t?), you must make these yummy and healthy spinach banana pancakes.

Banana Spinach Pancakes Ingredients

• 1 cup oats
• 2 tbsp chia seeds
• 2 tbsp hemp seeds
• 2 scoops collagen powder (optional)
• 1 banana
• 1 cup spinach
• 1 tsp vanilla extract
• 1 cup almond milk
• 1 tsp olive oil

How to Make the Banana and Spinach Pancakes

1. Prepare the Flour: In a high-speed blender, blend the oats, chia seeds, hemp seeds, and collagen powder (if using) until they reach a flour-like consistency.
2. Blend Wet Ingredients: Transfer the blended dry ingredients to a mixing bowl. In the blender, combine the banana, spinach, vanilla extract, and almond milk, blending until smooth and the spinach is fully incorporated.
3. Combine Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a fork or spoon until well combined.
4. Preheat the Pan: Warm a non-stick frying pan over medium heat and add a small amount of olive oil.
5. Cook the Pancakes: Spoon the batter onto the pan, forming small circles. Use the back of the spoon to spread the batter slightly for even cooking.
6. Cook and Flip: Cook each pancake for a few minutes on one side until bubbles form and the top begins to dry. Flip and cook for an additional few minutes until both sides are golden brown.
7. Serve and Enjoy: Once cooked, remove the pancakes and serve warm. Enjoy your nutrient-packed banana spinach pancakes!

Tips For Serving and Storing the Spinach Banana Pancakes

My favorite way to serve these spinach pancakes is with plain yogurt and maple syrup. So yummy!

You could also melt some butter or ghee on top with a touch of honey and cinnamon or serve it with fresh fruit and yogurt.

I grew up having yogurt on pancakes, so it is still my go-to pancake topping, and my daughter loves it, which is perfect for busy mornings. 

If you have the time, this blueberry mango jam or apple sauce are great topping options for pancakes. I batch cook homemade jams that I freeze and pull out as needed to top on these banana and spinach pancakes.

If you have leftover pancakes, you can store them in an airtight container in the fridge for a couple of days. I love having leftover pancakes in the refrigerator as my daughter enjoys them cold when topped with plain yogurt and maple syrup.

Leftovers are perfect for busy mornings or when you want to avoid cooking. Cooking can be fun, but sometimes it is nice to enjoy leftovers and get other things done, or maybe a little relaxing time in the morning is what you need before a busy day.

Benefits of these spinach banana pancakes

According to Cronometer (a fantastic app for tracking your nutritional, caloric and macronutrient intake) this banana spinach oat pancake recipe contains yields 3 servings or approximately 9 small pancakes. Each serving contains:

• 181 calories
• 10 grams protein
• 20 grams carbs
• 6 grams fat

Top 5 vitamins & minerals

• Manganese
• Copper
• Magnesium
• Vitamin B1 (thiamine)
• Vitamin K

These healthy banana spinach pancakes contain nutritious ingredients and healthy fats from the chia seeds. The chia seeds contain anti-inflammatory omega-3 fats that many people are deficient in.

They also help to bind the pancakes together as they act like a flax egg. If you are intolerant to eggs these spinach banana pancakes with no eggs are for you.

Spinach is also one of the best foods to lower blood sugar levels. It is low in calories yet nutrient dense. They are high in vitamins and minerals such as vitamins A, k, folate, iron, magnesium, and manganese. 

Oats and bananas are healthy carbohydrates full of natural sugar and nutrients to energize your day. 

Chia and spinach are also excellent sources of plant protein. I added two scoops of Organika collagen powder to the spinach banana pancakes that I make for extra protein, but that is optional.

This healthy pancake recipe is full of fiber for gut health. The fiber also helps to stabilize blood sugar levels and promotes regular bowel movements. 

I hope you enjoy these spinach banana pancakes as much as my family. Now make your own healthy green pancakes! My toddler also loves these quinoa banana pancakes!

You may also like these healthy carrot pancakes, sweet potato pancakes for babies and high-protein pancakes without protein powder.

Banana Spinach Pancakes

These banana spinach pancakes are healthy, GF and refined flour and sugar free. The spinach banana pancakes for kids are a great way to get liver cleansing leafy greens in your kids diet. They are high in plant protein, essential fats and so yummy when topped with plain yogurt and maple syrup.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 3

Equipment

• 1 High speed blender
• 1 frying pan
• 1 Mixing bowl

Ingredients

  

1x2x3x

• 1 cup oats
• 2 tbsp chia seeds
• 2 tbsp hemp seeds
• 2 scoops Organika collagen powder (optional)
• 1 banana
• 1 cup packed spinach
• 1 tsp vanilla extract
• 1 cup almond milk
• 1 tsp baking powder
• 1 tsp olive oil

Instructions

 

• Place oats, hemp seeds, chia seeds, collagen powder and baking powder in a high speed blender and blend into a flour. Pour the flour into a mixing bowl.
• Place the almond milk, banana, spinach and vanilla extract into the blender and blend well.
• Add the wet ingredients to the mixing bowl with the dry ingredietns and stir using a for or spoon.
• Grease a large frying pan with olive oil and spoon the pancake batter into the pan and forming small round pancakes.
• Cook each side of the pancakes on medium heat for 2-3 minutes or until golden brown.

Notes

Serve the banana spinach pancakes with plain yogurt, maple syrup, or additional toppings of your choice :)

Keyword banana spinach pancakes, banana spinach pancakes no egg, spinach banana pancakes

Tried this recipe?Let us know how it was!