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These healthy, delicious and fluffy green pancakes are naturally colored with spinach and flavored with banana. They’re healthy enough for toddlers and taste good enough to please both kids and adults!
I was in search of some green food for St. Patrick’s Day, when I came across spinach pancakes. Who knew there was such a thing?
I whipped up a batch for my kids and oh man, did they LOVE them. I was expecting my 4 year old to be a little weirded out by the spinach, but he wasn’t! (Of course, I waited until after he had a few bites to tell him what was in them.) He kept asking for more…and without butter or syrup, either! Who is this kid?!
These pancakes are so fluffy, delicious and easy to make. They taste like bananas and not like spinach at all! Whip them up for St. Patrick’s Day, or any other day of the year!
How do you make fluffy pancakes?
The secret to fluffy pancakes (at least in this recipe) is the combination of vinegar and baking powder/baking soda. When they’re mixed together, they react and create a lot of air bubbles, resulting in a fluffy pancake.
The other secret is not over mixing the batter. It should be folded until it just comes together, and a few lumps are perfectly fine!
Can you omit the vinegar in this recipe?
While the vinegar technically can be omitted, it will result in a less fluffy pancake. I would recommend making the recipe as is. Don’t worry, you can’t taste it!
Topping suggestions for green pancakes:
These pancakes can be eaten plain, as my son has eaten them, or with various toppings such as:
- yogurt (I like plain, vanilla or honey flavors)
- assorted fruits
- honey (not for kids under 1)
- powdered sugar
- whipped cream
- butter
- syrup
St. Patrick’s Day serving suggestions:
For St. Patrick’s Day, I like to serve the pancakes with either yogurt or whipped cream, and a rainbow of fruit.
I also like to use heart cookie cutters to cut them into little shamrocks. I have a set of these mini cookie cutters and I love them because they’re so versatile!
Can you freeze pancakes?
Yes, you can freeze pancakes for up to 3 months!
Lay them in a flat, single layer on a baking sheet and put them in the freezer for about 30 minutes, until slightly frozen. Then, put them in a freezer bag or a reusable silicone bag.
For more information on freezing pancakes, check out The Lemon Bowl.
How do you make healthy and delicious green pancakes?
This recipe is adapted from Super Healthy Kids.
Ingredients:
- 1 cup of fresh spinach, packed
- 1 ripe banana
- 1 egg
- 1 tablespoon of refined coconut oil, plus more for cooking
- 1 tablespoon of apple cider vinegar
- 1/2 cup of whole milk
- 1 cup of white whole wheat flour or all purpose flour
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
Step 1: Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and mix until fully incorporated. Set it aside.
Step 2: Blend the spinach, banana, egg, coconut oil, vinegar and milk together until smooth.
Step 3: Add the blended wet ingredients to the bowl of dry ingredients and gently mix until it just comes together. Do not over mix it. (A few lumps are fine!)
Step 4: Heat a skillet over medium low-heat. Add a little coconut oil, then scoop the batter into the skillet. (I use 1/8 cup of batter for baby pancakes or 1/2 cup for adult sized pancakes.) Cook for about 2 minutes, or until a few bubbles start to form on the top of the pancake.
Step 5: Flip the pancake over and cook for another 1-2 minutes, until fully cooked through.
Step 6: Repeat until you’ve used all the batter. Serve immediately. Enjoy!
Check out these other St. Patrick’s recipes and crafts!
- Easy and Fun St. Patrick’s Day Pudding Cups
- Shamrock Stamping Craft for Kids
- Easy and Fun Rainbow Bread Painting for Kids
Green Pancakes (Spinach and Banana)
Equipment
Ingredients
- 1 cup fresh spinach packed
- 1 ripe banana
- 1 egg
- 1 tablespoon refined coconut oil plus more for cooking
- 1 tablespoon apple cider vinegar
- 1/2 cup whole milk
- 1 cup white whole wheat flour or all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and mix until fully incorporated. Set it aside.
- Blend the spinach, banana, egg, coconut oil, vinegar and milk together until smooth.
- Add the blended wet ingredients to the bowl of dry ingredients and gently mix until it just comes together. Do not over mix it. (A few lumps are fine!)
- Heat a skillet over medium low-heat. Add a little coconut oil, then scoop the batter into the skillet. (I use 1/8 cup of batter for baby pancakes or 1/2 cup for adult sized pancakes.) Cook for about 2 minutes, or until a few bubbles start to form on the top of the pancake.
- Flip the pancake over and cook for another 1-2 minutes, until fully cooked through.
- Repeat until you’ve used all the batter. Serve immediately. Enjoy!
Notes
- yogurt (I like plain, vanilla or honey flavors)
- assorted fruits
- honey (not for kids under 1)
- powdered sugar
- whipped cream
- butter
- syrup
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