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You are here: Home / Veggie-Loaded / Blender Banana Spinach Pancakes

Blender Banana Spinach Pancakes

March 12, 2020 By Taesha 35 Comments

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These banana spinach pancakes are a delicious, easy and healthy breakfast option! Naturally sweetened and loaded with simple nutritious ingredients, these healthy pancakes taste great and are kid-friendly too! Freezer friendly to boot!

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a stack of bananas spinach pancakes topped with bananas

Blender Spinach Pancakes

Mornings are busy and hectic in most houses as it is. Including mine. Everyone has a different time they need to be out the door and it feels a bit like a crazy ballet trying to get our family out into the world on time during the week.

So when it comes time for breakfast, I like to keep things extra simple and just focus on easy, healthy recipes that my family will eat without question. And my blender is almost always involved…

Which is why I love these pancakes. They are blended totally in my Vitamix (but will work even if you don’t have a high-speed blender. I share how below). So not only are they fast to make, but fewer dishes sitting in my sink to face later.

Can these easy spinach pancakes be made ahead of time.

Yes! All the yes. In fact, do that! It’ll make your life so much easier before that coffee kicks in and you will be so grateful for these spinach pancakes on a on a hectic morning. Not only will breakfast be a breeze, but you will feel so good knowing that they are heading into the day with a belly full of nutrient-dense foods.

To store in the fridge: Cook as directed and let cool completely. Store in an air-tight container in fridge for 4-5 days. Reheat in microwave or toaster oven.

To store in freezer: Cook as directed and let cool completely. Store in your favorite freezer safe container (I like to use Stasher Bags) and freeze. Take them out as needed to thaw in fridge overnight or pop into the microwave or toaster oven to reheat.

a step-by-step grid of how to make banana spinach pancakes in your blender and how batter looks at each point in the process.

Tips for making these banana spinach pancakes

  • If you don’t have a high-speed blender, blend the batter in batches. First blend the oat flour mixture in Step 1 and pour it into a bowl. Then add the wet ingredients + the spinach and banana to the blender and puree until smooth. Add the oat flour mixture back in and blend to combine. This ensures that the oats get processed down into a flour AND the spinach gets pureed so that you have a healthy pancake with a great texture!
  • Make them ahead of time. Not a morning person? Totally okay! Just make them a head of time (see above for tips) and reheat in seconds in the morning.
  • Don’t go crazy with the spinach. I know when i find something veggie-loaded that my daughter gets excited about, I am tempted to load it up with allllll the veggies! But, if you put too much spinach in these blender pancakes, they might end up too wet and too “green” tasting…which is no good for anyone.
How banana spinach batter looks before and after the addition of dry ingredients.

Suggested adaptations

  • Skip the sweetener. These are loaded with banana which brings a lot of natural sweetness, so you can skip the honey/maple syrup if you are serving these to babies or just like to keep added sugar to a minimum.
  • Adjust the amount of spinach to fit your family. Even though these pancakes are green, they taste like a delicious banana pancake. However, if green foods make your kids nervous, half the amount of spinach in this recipe so that the spinach pancakes are a mellower shade of green.
  • Make them as silver dollar pancakes. They make great finger food!
  • Use them to make a pancake sandwich for lunch boxes! I LOVE to do this for my daughter because it means she is getting an easy added veggie in her lunch and she loves the novelty of a pancakes sandwich!
A plate of banana spinach pancakes on a marble table top

Topping ideas for banana spinach pancakes

What are your favorite pancake toppings? In my option, there is no wrong way to pancake, but if you need a few ideas on how to jazz up these spinach pancakes, here are some of our favorite toppings!

  • nut butter ( or sunflower seed butter for a nut-free option)
  • honey
  • maple syrup
  • homemade whipped cream (we love this because we can control how much sugar we add and it makes the pancakes feel like dessert! Plus you can make it ahead of time and store it in the fridge for days)
  • whipped coconut cream (a dairy-free alternative to whipped cream)
  • chia jam . We love drizzle this warm over our pancakes but cold is good too!

Other healthy pancakes for kids

I love a good blender pancake recipe. Especially a healthy pancake recipe that kids love! Here are some other veggie-packed pancake recipes that kiddos will adore seeing on their plate in the morning!

  • Healthy Apple Carrot Pancakes
  • Healthy Sweet Potato Pancakes
  • Veggie-Loaded Chocolate Pancakes
  • Banana-Spinach Pancake Pizza {Paleo}
  • Pink Beet Pancakes
A stack of banana spinach pancakes with a fork removing a bite
Print Recipe
5 from 13 votes

Banana Spinach Pancakes

These banana spinach pancakes are a delicious, easy and healthy breakfast option! Naturally sweetened and loaded with simple nutritious ingredients, these healthy pancakes taste great and are kid-friendly too! Freezer friendly to boot!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: banana pancakes, blender pancakes, gluten free pancakes, healthy finger food, healthy pancakes, spinach pancakes
Servings: 18 pancakes
Calories: 74kcal

Equipment

  • Blender

Ingredients

  • 2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free.
  • 2 tsp baking powder aluminum free suggested
  • 1/4 tsp fine salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1/4 cup milk of choice (I used unsweetened almond milk)
  • 1 cup mashed ripe banana sub unsweetened applesauce
  • 2 tbsp maple syrup or honey
  • 2 tbsp melted coconut oil or avocado oil plus more for cooking
  • 1-2 handfuls baby spinach depending on how green you want them

Instructions

  • Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour into a medium bowl and set aside.
  • Combine spinach, banana, milk, oil, eggs, and syrup/honey in the blender. Blend until mixture is very smooth and well pureed.
  • Pour oat mixture into the blender. Blend until well combined and batter is smooth. If you do not have a high-speed blender, see above for tips.
  • Heat a skillet over medium-low heat and add a little oil. Once hot, portion out the pancake batter into the pan.
  • Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 2 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
  • Enjoy warm with topping of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

Nutrition

Serving: 1pancake | Calories: 74kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 45mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Vegetarian, Veggie-Loaded Tagged With: blender pancakes, gluten free pancakes, healthy pancakes, spinach recipes for kids

Previous Post: « Easy Green Smoothie for kids
Next Post: Teriyaki Broccoli Chickpea Stir Fry »

Reader Interactions

Comments

  1. Suzanne

    March 14, 2020 at 5:58 pm

    5 stars
    Made these this morning and they were fantastic. I left out the sweetener and they were still PLENTY sweet from the bananas. Also sub’d whole wheat flour for the oatmeal (I was out) – have you tried them with almond flour?

    Reply
    • Taesha

      March 14, 2020 at 10:22 pm

      Yay! I am so glad they were a hit! I have not tried them with almond flour, but now I want to!

      Reply
  2. Lauren

    March 15, 2020 at 4:51 am

    Roughly how much is a cup of mashed banana? 1.5 bananas? I have no concept

    Reply
    • Taesha

      March 15, 2020 at 3:50 pm

      Every banana is different in size, which is why I suggest mashing the banana and measuring out a cup. But, yes for me, the one cup was about 1 1/2 medium bananas.

      Reply
  3. Elle

    March 15, 2020 at 3:45 pm

    5 stars
    I’ve made these everyday since you posted them. So good! I skip the honey and sprinkle a few mini chocolate chips in for fun. The family inhales them.

    Reply
  4. Frosina

    March 20, 2020 at 9:29 pm

    Can be made with flax egg or chia egg, vegan option? Did you try or I should :)))

    Reply
    • Taesha

      March 20, 2020 at 9:41 pm

      I haven’t tried yet but I have similar recipes that work really well with flax eggs! If you try, please report back!

      Reply
      • Suzanne

        December 10, 2020 at 2:03 pm

        Every time I make these I use the flax eggs and they still turn out perfect!

        Reply
        • Taesha

          December 10, 2020 at 5:01 pm

          Oh so good to know!

          Reply
  5. L

    May 11, 2020 at 1:16 am

    5 stars
    Taesha, very similar comments for these much like your Carrot Apple Pancakes. I definitely indulged in more than a few servings of this recipe this weekend and have aptly nicknamed them “Hulk Pancakes” which my husband loves! This will be in regular menu rotation for hard ultra-endurance event training weekends. I did substitute date syrup in both to reduce the sugar and lengthen the healthy carb burn. Super tasty and chock full of recovery nutrients. Bravo on a delicious breakfast recipe! And broadening a die-hard waffle fan’s breakfast perspective. Both recipes make a hefty serving and stocked up in the freezer.

    Reply
    • Taesha

      May 11, 2020 at 3:30 pm

      I love using date syrup in my recipes for the exact reasons you mentioned! So glad you enjoyed

      Reply
    • April

      January 10, 2021 at 2:16 pm

      These were AMAZING! Both of my toddlers loved me and picky me did as well. How long would they last in the freezer?? Wanting to make a ton to have on hand!

      Reply
  6. Hannah

    May 17, 2020 at 4:51 pm

    Just made these. They are so delicious and toddler approved. I left out the syrup because my bananas were over ripe. But, definitely saving for another day!

    Reply
    • Taesha

      May 18, 2020 at 4:12 pm

      I love doing that too! Bananas often do enough sweetening in baked goods for us and I love skipping added sugar where I can.

      Reply
  7. Annika

    May 20, 2020 at 1:41 am

    5 stars
    Awesome recipe! I add 3-4 cups of spinach. So good served with peanut butter!

    Reply
    • Taesha

      May 20, 2020 at 2:16 pm

      Yes! So good with PB….and chia jam!

      Reply
  8. Carol Ann

    June 14, 2020 at 3:31 pm

    5 stars
    Made these this morning, so yummy!!! Everyone loved them, including my super picky four year old. Thank you for this recipe, going to try they carrot/apple pancakes next 😊

    Reply
    • Taesha

      June 15, 2020 at 1:34 pm

      Yay! Rave reviews from little food critics is the best!

      Reply
  9. Rebecca

    June 21, 2020 at 5:09 pm

    5 stars
    These were delicious!! I made these for my husband and he said these are his new favorite pancake! Thank you so much for the recipe.

    Reply
    • Taesha

      June 22, 2020 at 2:22 pm

      Yay! I am so glad to hear that Rebecca!

      Reply
  10. ปั้มไลค์

    July 13, 2020 at 1:27 pm

    5 stars
    Like!!

    Reply
  11. Isabelle

    July 15, 2020 at 12:34 pm

    Hi Taesha! Can we substitute the rolled oats with hemp hearts?

    Reply
    • Taesha

      July 15, 2020 at 3:05 pm

      Hmmmm. I have never tried that swap in a recipe and can’t say how well it would work.

      Reply
  12. Samantha

    October 18, 2020 at 2:28 pm

    5 stars
    These were delicious and super easy to make. I subbed the maple syrup/honey for 2 dates and they turned out perfectly. Thank you.

    Reply
    • Taesha

      October 18, 2020 at 4:26 pm

      Love the sub! I’ll hav to try that with my next batch! And I am so glad you enjoyed them!

      Reply
  13. Sasha

    November 11, 2020 at 2:23 pm

    5 stars
    This is amazing! 8.5/10 I made them this morning and I will definitely make them again! Thx for sharing

    Reply
    • Taesha

      November 11, 2020 at 4:16 pm

      I am so glad you enjoyed them!

      Reply
  14. MKB

    January 10, 2021 at 8:34 pm

    5 stars
    Hi Taesha –

    I made these this morning and they were yummy! I ended up putting everything in the blender at the same time and they came out fine.

    Reply
    • Taesha

      January 11, 2021 at 5:32 pm

      I love throwing everything in the blender if you have a powerful one. Makes a healthy homemade breakfast a bit easier!

      Reply
  15. Katie

    January 15, 2021 at 3:00 pm

    The mix came out quite thick and then they didn’t bubble as they cooked and were slightly gooey in the middle. Not anything like the fluffy ones in your picture… Should I add more milk next time?

    Reply
    • Taesha

      January 15, 2021 at 9:26 pm

      Hi Katie! The batter is pretty thick compared to traditional pancake batter but should be pourable. Perhaps a little extra milk would help next time. Also, if they were not cooked in the middle, your temp might have been a bit too high or maybe your pancakes were larger than mine and needed a bit longer before flipping. Finally, be sure not to over mix the batter. This could also result in a mush middle. If your blender isn’t high speed (like a vitamix) or struggling with the batter, skip adding the oat flour mixture back into the blender and mix the wet and dry ingredients in a bowl. It does add some dishes into the mix, but help to prevent over mixing if the blender is struggling. Hope that helps a bit!

      Reply
  16. Alana

    February 7, 2021 at 2:47 pm

    5 stars
    I made this recipe for my husband and I the other day and we both loved these pancakes! I want to make them for my daughter but can’t eat eggs. I was wondering what the best substitute would be? Thank you!

    Reply
    • Taesha

      February 7, 2021 at 6:03 pm

      Flax “eggs” should work! 1 tablespoon + 2.5 tablespoons water = 1 egg. I use this ratio often in recipes. Just let the mixture set for about 5 minutes to gel and then add it to the recipe when you would normally add eggs

      Reply
  17. Oritseweyinmi Ofenor

    February 11, 2021 at 1:22 pm

    Amazing and filling

    Reply
    • Taesha

      February 11, 2021 at 3:47 pm

      I’m so glad you enjoyed it!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe that real food should taste amazing AND be easy to make!

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