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Toddler Spinach Banana Pancakes (Easy Blender Pancakes)

Toddler Spinach Banana Pancakes (Easy Blender Pancakes)

Soft, fluffy green pancakes made with banana, oats, yogurt, and spinach—an easy, nourishing breakfast toddlers love.
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Course Breakfast, Snack

Ingredients
  

  • 2 ripe bananas
  • 2 cups fresh baby spinach
  • 3/4 cup Greek yogurt
  • 2 eggs
  • 2 cups rolled oats
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2-1 cup milk as needed to thin batter; start with 1/2 cup

Instructions
 

  • Add the bananas, baby spinach, Greek yogurt, eggs, rolled oats, vanilla, baking powder, salt, cinnamon, and 1/2 cup of milk to a high-speed blender. Blend on high until completely smooth (about 60 seconds). The batter should be a vibrant, bright green. If it feels too thick to pour, add the remaining milk a splash at a time until it reaches a standard pancake batter consistency.
  • Let the batter rest the blender for about 5 minutes. This allows the oats to absorb the liquid.
  • Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or coconut oil. Pour about 2–3 tablespoons of batter per pancake.
  • Cook for 2–3 minutes until you see small bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden-green.
  • Let the pancakes cool for a few minutes before serving to your toddler. They will firm up slightly as they cool, making them the perfect texture for tiny hands to grab and enjoy.
Keyword baby-led weaning, banana, banana muffin, green pancake, healthy breakfast, healthy pancakes, protein pancakes, spinach, toddler breakfast, toddler meal prep, toddler pancakes
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