Name: Spinach Banana Pancakes That Kids Will Love and Devour
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups Baby Spinach (Substitute with baby kale if preferred.); 2 medium Bananas (Use very ripe bananas for best flavor.); 2 large Eggs (For an egg-free version, use an egg replacer.); 1 cup Milk (Substitute with any non-dairy milk for dairy-free option.); 1 teaspoon Vanilla Extract (Optional but recommended for added sweetness.); 2 tablespoons Ground Flaxseed (Can be omitted if not available.); 1 tablespoon Baking Powder (Essential for fluffiness.); 1 teaspoon Cinnamon (Can be adjusted or omitted based on preference.); 1 cup Buckwheat Flour or Whole Wheat Flour (Buckwheat is gluten-free.); 1 tablespoon Coconut Oil or Unsalted Butter (For cooking the pancakes.)

Jump to Recipe Print Recipe

Stepping into my kitchen one bright morning, I needed a breakfast solution that would please both my taste buds and my little one’s. That’s when I stumbled upon the idea for these vibrant Spinach Banana Pancakes. They perfectly combine the natural sweetness of ripe bananas with the nutrient-packed goodness of spinach, making breakfast not just delicious but also a fantastic way to sneak in those veggies. Not only are these pancakes a hit with kids, but they’re also gluten-free and dairy-free, making them suitable for a variety of dietary needs. Best of all, you can whip them up in just 20 minutes—perfect for busy mornings. So, are you ready to transform breakfast into a colorful adventure?

Why are Spinach Banana Pancakes a Must-Try?

Packed with Nutrition: These pancakes are loaded with vitamins from spinach and the natural sweetness of bananas, making them an irresistible breakfast choice for kids.

Quick and Easy: Ready in just 20 minutes, they’re perfect for busy mornings when you need something healthy without the fuss.

Versatile Options: Customize with chia seeds or mix in chocolate chips for an extra treat, just like my delightful Banana Pudding Parfait.

Kid-Approved: With their vibrant green hue and sweet flavor, even the pickiest eaters will devour them, proving that healthy doesn’t have to be boring.

Perfect for Meal Prep: Leftovers keep well in the fridge for up to 5 days or can be frozen, just like my Chicken Spinach Casserole.

Get ready to make breakfast a colorful and nutritious experience!

Spinach Banana Pancakes Ingredients

Unlock the secrets to these vibrant pancakes!

For the Pancakes

Baby Spinach – Provides essential vitamins and minerals; substitute with baby kale if preferred.
Bananas – Natural sweetness and moisture; use very ripe bananas for the best flavor.
Eggs – Binds the ingredients together; for an egg-free version, use an egg replacer.
Milk – Adds moisture and richness; substitute with any non-dairy milk for a dairy-free option.
Vanilla Extract – Enhances flavor; optional but recommended for added sweetness.
Ground Flaxseed – Boosts fiber and omega-3 content; can be omitted if not available.
Baking Powder – Essential for fluffiness; ensures the pancakes rise perfectly.
Cinnamon – Adds warmth and flavor; can be adjusted or omitted based on preference.
Buckwheat Flour or Whole Wheat Flour – Main batter structure; buckwheat is gluten-free—reduce milk to ¾ cup when using whole wheat flour.
Coconut Oil/Unsalted Butter – For cooking the pancakes; use oil for a dairy-free option.

Indulge in these delicious Spinach Banana Pancakes that kids will love and devour!

Step‑by‑Step Instructions for Spinach Banana Pancakes

Step 1: Blend Ingredients
Begin your delightful journey with Spinach Banana Pancakes by adding baby spinach, ripe bananas, eggs, milk, vanilla extract, ground flaxseed, baking powder, and a sprinkle of cinnamon into a blender. Blend the mixture until smooth and creamy, about 30–45 seconds, ensuring all ingredients are well combined and the spinach is finely puréed for vibrant green color.

Step 2: Mix in Flour
With the blender still running on a low setting, gently pulse in your choice of buckwheat flour or whole wheat flour until just combined. This step is crucial to keep your pancake batter light and fluffy, so avoid over-mixing. The batter should have a slightly thick yet pourable consistency, enticingly green and ready for the skillet.

Step 3: Cook Pancakes
Preheat a non-stick or cast-iron skillet over medium heat, ensuring it’s hot but not smoking. Add a thin layer of coconut oil or unsalted butter to prevent sticking. Once the oil shimmers, pour small rounds of batter onto the skillet, about ¼ cup for each pancake. Watch as the batter sizzles gently, signaling it’s time to start cooking.

Step 4: Monitor Cooking
Cook the pancakes for 3-4 minutes, keeping an eye out for bubbles forming on the surface and the edges appearing set. This visual cue indicates that they are ready to be flipped. Gently turn the pancakes over using a spatula and continue cooking for an additional 2-3 minutes until golden brown and fully cooked through, achieving that perfect fluffy texture.

Step 5: Serve Warm
Once cooked, transfer the Spinach Banana Pancakes to a plate. If desired, keep them warm in an oven set to 275°F while you cook the remaining batter. Serve these nutritious pancakes immediately with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt, making breakfast a delightful experience for everyone!

How to Store and Freeze Spinach Banana Pancakes

Fridge: Store cooled pancakes in an airtight container for up to 5 days. This will keep them fresh and ready for quick breakfasts during the week.

Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. This method prevents them from sticking together.

Reheating: When ready to enjoy, reheat frozen Spinach Banana Pancakes in the microwave in 15-second increments, or warm them in a skillet over low heat until heated through and soft.

What to Serve with Spinach Banana Pancakes

Elevate your breakfast experience with delightful additions that make this morning meal even more nourishing and enjoyable.

Greek Yogurt:
A smooth and creamy topping, Greek yogurt adds protein and tanginess that pairs beautifully with the pancakes. Drizzle with honey for a touch of sweetness, offering a wholesome balance to your breakfast.
Fresh Berries:
Juicy strawberries, blueberries, or raspberries bring vibrant color and a burst of flavor. Their natural sweetness complements the pancakes while adding a fresh, juicy contrast that kids will adore.
Nut Butter:
Almond or peanut butter offers a rich, nutty flavor that enhances the pancakes. Spread a thin layer on top for extra creaminess and healthy fats, making this breakfast more satiating.
Maple Syrup:
A classic choice, pure maple syrup adds a hint of sweetness and earthy depth. Just a light drizzle can elevate each bite of the Spinach Banana Pancakes, creating a delightful balance.
Sliced Bananas:
For banana lovers, topping with additional fresh banana slices enhances the natural sweetness and provides an extra dose of fruit. This combo creates a truly indulgent experience that’s hard to resist.
Coconut Flakes:
Sprinkle unsweetened coconut flakes on top for a fun, tropical twist. The chewy texture adds an interesting layer alongside the fluffiness of the pancakes, enticing your child’s taste buds.
Honey Drizzle:
A light drizzle of honey can add a natural sweetness that harmonizes beautifully with the pancakes. It’s a simple way to enhance the flavor without overpowering the dish, perfect for a sweet morning treat.
Smoothie:
Pair these pancakes with a fresh fruit smoothie to create a fantastic breakfast combo. A berry or green smoothie adds vibrant nutrients and makes breakfast feel like a special occasion.

Spinach Banana Pancakes Variations

Feel free to let your creativity shine while making these delightful pancakes; there are so many fun twists you can try!

Dairy-Free: Use any non-dairy milk, like almond or oat milk, for a totally lactose-free treat.
Egg-Free: Substitute with a flax egg or applesauce for a delicious egg-free alternative. It still holds the pancakes together beautifully!
Gluten-Free: Swap out the whole wheat flour for a gluten-free blend or almond flour. You won’t sacrifice flavor or texture!
Flavor Boost: Add a handful of blueberries or chocolate chips to the batter for a sweet surprise in every bite.
Savory Spin: Mix in some finely chopped herbs, like basil or parsley, for an unexpected savory twist that can appeal to all ages!
Sheet Pan Version: Spread the batter onto a lined baking sheet and bake for a fun, easy sheet pan pancake. It feeds a crowd and goes great with toppings like yogurt and fruit, reminiscent of my Watermelon Banana Smoothie.
Nutty Crunch: Stir in some chopped nuts or seeds for added texture and a nice crunch, enhancing both flavor and nutrition.
Spiced Up: Shake in a pinch of nutmeg or pumpkin spice for a uniquely cozy flavor profile that’s perfect for any season!

Whichever variation you choose, these pancakes are a delightful way to start the day! Enjoy the journey of customizing to suit your family’s favorites.

Expert Tips for Spinach Banana Pancakes

Smooth Batter: Ensure the batter is blended until completely smooth for the best texture. Avoid any lumps that can affect cooking.
Cooking Temperature: Adjust the heat to medium-low if the pancakes brown too quickly. You want them golden, not burnt!
No Over-Mixing: When adding the flour, pulse just until combined. Over-mixing can lead to dense pancakes instead of light and fluffy Spinach Banana Pancakes.
Storing Leftovers: Cool pancakes fully before storing. Keep them in an airtight container in the fridge for up to 5 days or freeze for longer freshness.
Creative Toppings: Experiment with toppings like nut butter, yogurt, or fresh fruit to enhance both flavor and presentation for your little ones!

Make Ahead Options

These delightful Spinach Banana Pancakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by blending your ingredients together and storing the mixture in an airtight container in the refrigerator. To keep the pancakes fresh and vibrant, be sure to give the batter a quick stir before cooking. Additionally, you can cook the pancakes and store them in the fridge for 3-5 days, or freeze them for up to 3 months. When ready to serve, simply reheat in the microwave for about 15 seconds per pancake, and enjoy a nutritious breakfast that’s just as delicious as when freshly made!

Spinach Banana Pancakes Recipe FAQs

What kind of bananas should I use for Spinach Banana Pancakes?
Absolutely! For the best results, use very ripe bananas with plenty of brown spots. These bananas are sweeter and will add the perfect moisture to your batter, resulting in deliciously fluffy pancakes that kids will love.

How should I store leftover pancakes?
Very simply! Once your pancakes have cooled completely, place them in an airtight container and store them in the fridge, where they’ll stay fresh for up to 5 days. If you’re looking to extend their shelf life, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!

Can I freeze Spinach Banana Pancakes?
Yes, you can! To freeze, lay the pancakes in a single layer on a baking sheet and place them in the freezer until firm. Then, transfer the pancakes to a freezer-safe bag or container. When you’re ready to enjoy them, simply reheat in the microwave or skillet as needed!

What if the pancake batter seems too thick or runny?
No worries at all! If your batter is too thick, you can add a little more milk, one tablespoon at a time, until you reach a pourable consistency. If it’s too runny, simply add a spoonful more of flour. Just remember to mix gently to keep the pancakes light and fluffy.

Are these pancakes suitable for toddlers with dietary allergies?
Very! These Spinach Banana Pancakes are naturally gluten-free when using buckwheat flour and can easily be made dairy-free by substituting with non-dairy milk and coconut oil. Always check specific brand ingredients if there are severe allergies. For egg-free options, you can use an egg replacer like flaxseed meal mixed with water.

Can I add other ingredients like chocolate chips or blueberries?
Oh yes, the more the merrier! Feel free to fold in ½ cup of blueberries or chocolate chips to the batter after blending the other ingredients. This not only adds a delicious flavor but also makes these pancakes even more appealing to little ones. Enjoy creating your own variations!