Green Pancakes (Spinach and Banana)

These healthy, delicious and fluffy 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!

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Course: Breakfast, Toddler Finger Foods

Cuisine: American

Diet: Vegetarian

Keyword: banana, green pancakes, healthy pancakes, spinach, toddler pancakes

Prep Time: 10

Cook Time: 5

Servings: servings

Equipment

blender

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

Some suggested toppings:

yogurt (I like plain, vanilla or honey flavors)
assorted fruits
honey (not for kids under 1)
powdered sugar
whipped cream
butter
syrup

These pancakes can be frozen for up to 3 months.

Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!