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spinach and banana oat pancakes

Jansu | My Toddler's Kitchen

Published: October 2023

A nutritious, five-ingredient blender breakfast!

Spinach and Banana Oat Pancakes are officially in our breakfast rotation because they are so good and packed with nutrition! With as little as 5 ingredients and prepped right in a blender, this recipe couldn’t be quicker to prep and is one of my favorite easy breakfast ideas! It freezes super well and keeps in the fridge for up to several days, which makes life for future me much easier in the kitchen.

This pancake recipe is packed with spinach, which includes nutrients like vitamin A, vitamin C, vitamin K, iron, folate, and potassium. In addition, the eggs serve as a source of protein and the oats provide fiber — all around, this recipe only has a few ingredients but includes many nutrients!

Although the pancakes are green in color, you really can’t taste spinach in this recipe. In fact, my toddler thinks it’s cool that his pancakes are green and he can’t get enough of his green pancakes! I hope you enjoy this recipe as much as we do in our house.

WHAT AGE IS THIS RECIPE SUITABLE FOR?

This recipe can be made for littles who have started solids and above! It does contain eggs, which are an allergen, so I would recommend serving eggs by themselves vs. in a pancake recipe for the first time. Below are a few links from Solid Starts on ingredients in this recipe, for reference! In regards to add-ins, I would avoid chocolate chips until your little one is around 2, per Solid Starts’ recommendation.

Eggs | Spinach | Oats | Bananas | Cinnamon | Chocolate Chips

EQUIPMENT

Other than the ingredients listed here, you’ll need two key pieces of equipment:

  1. High-speed blender: I love the Nutribullet blender and couldn’t recommend this one enough! It takes little time to blend and makes amazing pancakes, waffles, smoothies, and so much more.

  2. A good, non-stick pan: We’ve been using the Hexclad pans for a while now and I’ve been incredibly impressed.

INGREDIENTS

  • 2 very ripe medium bananas (ripeness is key for sweetness!)

  • 2 eggs

  • 1 cup rolled (or old fashioned) oats

  • 1 cup spinach

  • 1/4 tsp cinnamon

  • 1/4 tsp milled chia seeds (optional - see notes!)

  • small handful of chocolate chips (optional)

DIRECTIONS

  1. Place all ingredients in a high-speed blender and blend until smooth (if adding chocolate chips, mix-in by hand after blending)

  2. Bring pan to medium heat, then spray with non-stick spray, add ghee, or unsalted butter to grease pan

  3. Pour about 1/4 cup of pancake batter per pancake and heat both sides until slightly golden and middle is cooked through

  4. Let cool and enjoy!

NOTES

  • Store in fridge for 2-3 days in sealed container; freeze for up to 2 months in air-tight container.

  • Bananas in this recipe should be very ripe for that natural sweetness. If you feel that the pancakes need a bit more sweetness, add 1-2 tbsp maple syrup to the batter.

  • The superseed boosters from Tiny Sprouts are a perfect add-in for this recipe! Hemp seeds, flax seeds, or chia seeds add some extra nutrition and can easily be sprinkled in to the pancake batter. Code MYTODDLERSKITCHEN gets you 10% off your purchase on their site.

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