Spinach banana pancakes are a healthy, no-fuss breakfast for both babies and toddlers. They’re naturally sweetened with banana, packed with iron-rich spinach, and made extra hearty with oats. Whether you’re starting baby led weaning, need a soft finger food, or want a quick toddler breakfast, these pancakes check all the boxes.
I started making these when I introduced solids to my first daughter, and they’ve stayed in our breakfast rotation ever since. They’re perfect as baby led weaning spinach pancakes, soft enough for little gums, and also a lifesaver for busy mornings.
It’s the kind of recipe where you feel good feeding it to your baby, but also don’t mind grabbing a few yourself with a cup of coffee.
Reasons to Make These Spinach Banana Pancakes
- Nutritious and loaded with excellent sources of vitamins and minerals
- Perfect for BLW (baby led weaning) – soft, grabbable, and no added sugar.
- It is quick and easy to make with a blender
- No added sugar. Naturally sweetened with fruits
- Gluten-free
- Dairy-free
- Freezer-friendly
- Perfect for the entire family
- Allergy-friendly
- Great for picky eaters
Ingredients for Spinach Banana Oat Pancakes:
- Rolled Oats: I use Bob’s Red Mill Old-Fashioned Rolled Oats. Its 100% whole grain and gluten-free
- Banana: A ripe banana for flavor and sweetness.
- Egg: One egg to bind the ingredients together and give the pancakes a soft and fluffy texture.
- Non-dairy milk: Liquid for moisture and helps to create a smooth batter after blending
- Spinach: I use fresh spinach for a natural bright color and a ton of vitamins and minerals.
- Cinnamon and vanilla extract: I always season my baby’s food which I highly recommend. Cinnamon and vanilla adds a burst of flavor.
- Optional add-ins: chia seeds, ground flax, or hemp seeds for extra nutrition.
These spinach banana oat pancakes are naturally sweetened with banana—so no sugar is needed. That’s why they’re one of my go-to no sugar pancakes for babies.
How to Make Spinach Banana Pancakes for Babies
Blend Ingredients: Add oats, spinach, banana, egg, milk, baking powder, cinnamon, and vanilla to a blender. Blend until completely smooth. This method makes them true blender pancakes for baby led weaning—minimal mess, minimal cleanup.
Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 2–3 tablespoons of batter for each pancake. Cook for 2–3 minutes per side until golden brown.
Baby Led Weaning Spinach Pancakes (BLW-Friendly)
If your baby is around 6 months old and showing readiness for solids, these are a fantastic first food. These BLW spinach pancakes are soft enough for tiny mouths, but firm enough to hold.
For pancakes for babies 6 months, I like to cut them into strips about the size of two adult fingers so they’re easy to grasp. Babies love the bright green color, and the spinach adds a boost of iron which is important at this age.
Toddler Spinach Banana Pancakes
Once your baby grows into toddlerhood, these pancakes grow with them. My toddler loves them with maple syrup, yogurt for dipping, or cut into bite-sized squares she can eat with a fork.
These pancakes are a sneaky way to get in extra veggies. I also like to add chocolate chips, blueberries or shredded apple to the batter sometimes for variety.
Tips for Perfect Spinach Banana Pancakes
- Use ripe bananas. The riper the banana, the sweeter the pancakes. This is especially important since they’re no sugar pancakes for babies.
- Blend well to make sure the batter is completely smooth so there are no big spinach or oat pieces.
- Keep the heat on medium-low. This helps the pancakes cook through without burning on the outside.
- If the batter is too loose add a spoonful of oats or a little extra banana to thicken it up. If the batter is too thick just splash in a bit more milk until it blends smoothly.
Storage and Freezer Tips
Like most moms, I don’t have time to cook from scratch every morning. That’s why I love that these pancakes are freezer-friendly:
- Store in the fridge for up to 3 days in an airtight container.
- Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
- Reheat in the toaster, oven, or microwave.
Pro tip: make a big batch on the weekend so you always have breakfast ready to go.
Frequently Asked Questions (FAQs)
Are these no sugar pancakes for babies safe at 6 months?
Yes! These pancakes for babies 6 months are naturally sweetened with banana and contain no added sugar or salt.
Can I make them dairy-free or egg-free?
Yes. Use any plant-based milk for dairy-free. For egg-free, try swapping the egg for applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water).
Spinach Banana Pancakes
Equipment
Ingredients
- 1 ripe banana
- 1 cup fresh spinach lightly packed
- 1 cup rolled oats
- 1 large egg
- ½ cup milk dairy or non-dairy
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Optional add-ins: chia seeds hemp seeds, or flax for extra nutrition.
Instructions
- Add oats, banana, spinach, egg, milk, baking powder, cinnamon, and vanilla to a blender. Blend until the mixture is completely smooth.
- Heat a non-stick skillet over medium-low heat. Lightly grease with butter or oil.
- Pour about 3 tablespoons of batter for each pancake. Cook for 2–3 minutes per side until golden brown and set.
9 comments
These pancakes were amazing!! I’ve made them twice for my 2 year and she loves them!! I also added sliced almonds to the recipe… Very easy to make definitely recommend:)
[…] Spinach Banana Pancakes […]
There are no babies at my house, but I am making these en masse!! I’m adding chia seeds for extra fiber and a bit of protein powder (add more liquid/milk/non-dairy milk) for obvious added protein. I make a large batch, place them in between wax or parchment paper, and freeze them. In the mornings or if I get a sweet tooth, I pull one out of the freezer bag, microwave it, drizzle it with a bit of honey (although they are already naturally sweet from the banana), and enjoy this treat. I also love that I’ll never have to get rid of too-ripe-bananas again because I’m simply NOT going to make banana bread haha!
That’s awesome, I love that you enjoyed these. They sure aren’t for babies only haha.
Love these! I have made these almost every other week since first finding this recipe a few months back & it’s sometimes the only way I can get my picky toddler to eat any veggies. Tastes good & is healthy! Couldn’t be any happier.
That makes me so happy. Thank you for your comment and glad your baby is enjoying these.
It’s been almost a year since my last comment & just wanted to say these are still a weekly occurrence & are still loved by my toddler & now the baby as well! Seriously the only way I’m able to get spinach in my toddler. Also make extra for snacks for friends kids (with some peanut butter on top) when they come over & never have any leftovers.
I love that this recipe is still a staple in your home, and now both your toddler and baby are loving it! Hearing that it’s your go-to way to sneak in spinach is the best kind of feedback. And adding peanut butter on top is genius! I might have to try that myself. Thank you for coming back to share this—it means so much.
10/10!