These spinach and oat pancakes are made on the regular in my house. My (almost) two year old toddlers love them, they don’t require many ingredients, and they are nutritious!
The batter works wonderfully for waffles as well! Top them however you choose. Try adding peanut butter, berries, maple syrup or honey (for kids older than 1).
I usually pair these with avocado slices (top with hemp for extra protein), and fruit.
Ingredients:
Spinach– I’ve tried kale and it made the batter chunky, so I recommend sticking to spinach. Fresh works best.
Banana- If you can’t have bananas, you might be able to substitute it with 1/2 cup applesauce. I haven’t personally tried it, so let me know if it turns out!
Oats- rolled oats work great! You could use oat flour if you don’t have rolled oats. (Use organic if possible.) I like Bob’s Red Mill gluten free organic oats.
Eggs- I have not tried flax egg.
Baking powder– gives it the fluff!
How to make Spinach and Oat Pancakes (or waffles)
- Toss all ingredients into a blender and mix until the batter is smooth.
2. Heat a skillet and grease with coconut oil (or preferred oil). Pour batter onto the skillet and cook each side for 3-4 minutes. Flip and repeat. Heat until cooked through.
3. Top and enjoy! ๐ Serve warm.
For more breakfast ideas, try these recipes–
Overnight Oats with Berries
Apple and Cinnamon Quinoa Breakfast Bowls
Quinoa and Egg Breakfast Muffins
Enjoy, friends!
Spinach and Oat Pancakes
Equipment
- Blender
- Skillet
Ingredients
- 1/2 cup rolled oats (organic when possible)
- 1 ripe banana
- 1-2 cups fresh spinach
- 2 eggs
- 1/2 tsp baking powder
Instructions
- Place all ingredients into a food processor or blender and blend until smooth.
- Heat a skillet. Once warm add coconut oil or cooking spray so the pancakes don't stick.
- Pour about 1/4 cup batter into the skillet. Cook over low/medium heat for about 3-4 minutes per side. Flip and repeat until cooked through.
- Top with peanut butter, seed butter, honey, maple syrup, berries, coconut or anything else you love!
Dina
Can you use frozen spinach for these?
Emily Rix
Iโve never tried, but it should work! I would start with about 1/4 cup of frozen spinach to make sure it doesnโt get too soggy or have a strong spinach flavor. Let me know if you try it! ๐
Emily Rix
I haven’t tried. It might make it too watery, but you could give it a shot!