This Banana-Spinach Pancake Pizza is the perfectly delicious way to serve up veggies for breakfast! Sweetened entirely with fruit and loaded with spinach. Paleo, gluten free, and dairy-free.
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I have something special for you guys today.
Friends, I want to introduce you to one of my favorite ladies and mamas on the internet, Heather Staller.
She is an amazing mom of two boys who not only teaches children’s cooking classes, but shares a passion for veggie-loaded recipes that are kid-friendly….like me!
Heather’s incredible recipes are:
- easy
- nutrient dense
- full of incredible flavor
- kid-approved
You guys are going to be as dazzled by her recipes as I am.
Hi! I’m Heather, a kids’ cooking instructor, recipe developer, mom of two boys, and veggie enthusiast.
Taesha has graciously allowed to be share one of the recipes from my first e-cookbook, No Sugar, Still Sweet. (More about the book later.) Thank you for having me here!
On my Instagram page @heather.happykidskitchen I love to share recipes that get parents excited to cook with their kids and get kids invested in trying new things. I believe educating children about real-food ingredients, letting them smell, touch, play with, and cook with fruits and vegetables, will lay the foundation for a healthy future and lifelong love of cooking meals from scratch.
The banana-spinach pancake “pizza” recipe I am sharing below is the perfect combination of healthy and fun.
Plus, it is a super easy recipe that allows for your child’s participation every step of the way:
- Measure and add all the ingredients to the blender
- pour the batter into the prepared pan
- slice up some extra banana, strawberries, or any fruit you have on hand, and have fun decorating the top.
- Once the banana-spinach pancake pizza is baked, use a pizza wheel to cut into wedges to get the full effect. We love the pancake drizzled with almond butter or served with blueberry-chia sauce for dipping. So yummy!
This Banana-Spinach Pancake Pizza recipe is a favorite and one of 15 recipes included in the No Sugar, Still Sweet e-book. Kacie Barnes, an incredible pediatric dietitian, and I teamed up to give readers a comprehensive guide to reducing added-sugars in their families’ diets. The book includes ideas for low-sugar snacks, how to read food labels for added-sugar, lower-sugar meal ideas, and 15 fruit-sweetened breakfast, snack, and dessert recipes.
Sugar is a sticky subject and we want to acknowledge that every family has a different approach to how sugar is handled in their lives.
Truthfully, there are times when my kids eat traditional sugary treats. And there are places where we use natural sweeteners like honey or maple syrup. Because there are so many places to get added-sugars in our diets, especially when eating outside of the home, Kacie and I wanted to arm parents with the tools and recipes. We hope to make sugar less of a presence in home-cooked breakfasts, baked goods and treats.
Yes, fruit does have sugar.
However, ingredients, however, like bananas, apples, and dates have tons of beneficial nutrients and fiber. For us, it is about promoting balance and empowering parents to make the best choices for their own families.
My ebook also has some veggie-loaded recipes, like:
- “Carrot Cake” Slow-Cooker/Instant Pot Oatmeal
- Sweet Potato Muffin Tops
- Zucchini Oatmeal Raisin Cookies.
Most recipes are gluten-free or easily adapted to be. If you have any questions about the my recipes, please reach out to me. You can find me at @heather.happykidskitchen on Instagram or Happy Kids Kitchen on Facebook. I love connecting with other parents and being able to support each other in raising happy, healthy families. Please come find me and say hi!
Do all these recipes sound amazing to you? If so, make sure to grab No Sugar, Still Sweet.
Can I substitute with different flour?
If Paleo isn’t a priority, you can totally make this recipe to fit your needs! Almond, tapioca, and coconut flour in this recipe can be substituted with 1 cup whole wheat flour. Or 1 ¼ cups oat flour.
Other recipes you will love:
- Oatmeal Green Smoothie Muffins
- Oatmeal Green Smoothie Waffles
- Nut-Free Paleo Chocolate Butternut Squash Muffins
- Easy Peasy Veggie-Loaded Applesauce
- Broccoli Tots
Banana-Spinach Pancake Pizza
Equipment
- Blender
Ingredients
- 2 very ripe bananas
- 2 cups baby spinach packed
- 2 eggs large
- 2 tbsp neutral oil (avocado or melted coconut oil)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract (or ½ teaspoon vanilla powder)
- 1/2 tsp apple cider vinegar
- 1/4 tsp fine salt
- 1 cup almond flour*
- 1/4 cup tapioca flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- Fruit (blueberries, banana, strawberries…) for the top
Instructions
- Preheat oven to 350 degrees. Grease an 8-inch round cake pan and place some strips of parchment paper up the sides to make a “sling” for easy removal later, if you wish.
- Add bananas, spinach, eggs, cinnamon, vanilla, vinegar, and salt to a blender. Blend until smooth.
- Add the almond flour, tapioca flour, coconut flour, oil and baking soda and blend, scraping down the sides to make sure all the flour is mixed in.
- Pour batter into prepared pan and smooth out the top with a spatula. Place extra fruit on the top, as desired.
- Bake until set and toothpick place in the center of the cake comes out clean, 18 to 20 minutes. Cool on a rack until warm then cut into wedges and serve. Drizzle with honey, maple syrup or your favorite nut butter.
This looks delicious and I can’t wait to try! My only question is, what is the drizzle? It looks so good but I don’ see it in he recipe.
Hi Kerry!
Heather mentions in the post that she likes to serve this "pizza" with an almond butter drizzle (which is pictured in the post) or blueberry chia jam!
I’m currently making this and I’m a little confused on the oil. The recipe says 2 tablespoons of neutral oil. I might be going crazy but i don’t see the oil being utilized in the instructions. Is it meant to be blended with everything or for greasing?
Hi!
I just checked with Heather and she says the oil is supposed to be blended in with the other ingredients! Thanks for catching this and I’ll update the recipe@
-Taesha
Good thing that’s what I ended up doing! Thanks so much I loved it and so did my 4year old. Woohoo! (She hates all food, seriously all food) lol
Turned out great! Once again you never fail with healthy recipes for kids. If it helps anyone I used two flax eggs and bananas that weren’t overripe but ripe.
Wow! This was a hit! I made it for dinner one night and my kids inhaled it! I let them add the toppings (and a few chocolate chips might have been added) and they were so eager to eat it! Fun, full of veggies and kid-friendly. A total remake!
Hi! This looks so good! I don’t have an 8” cake pan but I have 9”. Would that be too big?
Thanks!
That should be fine! They will be a bit thinner, though
And you might need to reduce the bake time by 5 minutes or so…just so it doesn’t burn
Thank you!
This looks really interesting! If i wanted to use a mixture of buckwheat flour and coconut flour, instead of the almond & tapioca, what ratio should I use in total? TIA
Hi Elli! I honestly couldn’t tell you. Coconut flour and buckwheat flour are much “thirstier” flours than tapioca and almond, meaning they absorb a lot more liquid. So without having experimented with those flour in this recipe myself, I wouldn’t be able to properly guide you. You can replace the coconut flour, tapioca and almond flours with 1 cup of white whole wheat flour or cup-for-cup gluten free flour blend. I’ve tried both of these with success.