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! And freezer-friendly to boot!

a stack of bananas spinach pancakes topped with bananas

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Mornings are busy and hectic in most houses, 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 ready and 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…

Did you make these pancakes and now you have leftover spinach? Check out How to Store Spinach (and keep it fresh all week long).

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 are 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 hectic morning. Not only will breakfast be a breeze, but you will feel so good knowing that your family is heading into the day with bellies 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 ahead 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, use 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 pancake 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 top a 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 to 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!

Did you try these veggie-loaded pancakes and now you’re hungry for more? 

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A stack of banana spinach pancakes with a fork removing a bite
4.88 from 41 votes

Banana Spinach Pancakes

Yield: 18 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Breakfast
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! And freezer-friendly to boot!

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

Equipment

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 back into the blender. Blend everything 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 bubbles 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 for up to a month!
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