Makes 8 pancakes.
5 minute prep time.
10 minute cook time.
I discovered these pancakes when Devyn was around 8 months old. A child is not likely to reach for leafy greens on their plate, and not a practical food to hand an infant – especially with no teeth. But that doesn’t mean we have to hold off introducing these micronutrient-rich foods to their little bodies – as a great source of fiber, protein, iron, calcium, magnesium, potassium, and vitamins A & K (for healthy eyes). Green veggies also provide the phytonutrient chlorophyll, which can be protective against cancer, reduce inflammation, and feeds our good gut bugs.
This is a nutritious and delicious breakfast for baby-led weaning, toddlers & kids, as well as adults.
- 1 cup rolled oats
- 1 cup packed fresh spinach or kale
- 1 ripe banana
- 1 flax egg
- ½ cup oat milk
- 2 tbsp. applesauce
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. vanilla
- Dash of salt
- Place all ingredients into a blender (baking powder last). Blend until all ingredients combine, about 30 seconds.
- Heat a non-stick or cast iron pan over medium heat. Drop batter by ¼ cup into pan, cooking 2-3 minutes on each side.
- Serve with a thin spread of peanut or almond butter, a sprinkle of hemp hearts, and a drizzle of maple syrup.
- To make a flax egg: combine 1 tbsp. ground flaxseed + 2.5 tbsp. water, let rest 5 minutes before mixing into batter.
- Kale is a great substitute for spinach, but the pancakes don’t turn out quite as vibrantly green.
- These pancakes freeze very well. Simply let cool to room temperature, place on a cookie sheet, freeze a few hours, and store in an air-tight container. Pop them in the toaster for a quick breakfast.
It is also important to note that you’ll need a good blender to get the right consistency for these pancakes to cook properly. I’ve tried them in a food processor but they flop (literally). I use a 24oz single serve Ninja blender – but any strong blender with a blade at the bottom should work just fine.
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