As you all know by now, I’m on a constant mission to find easy and healthy things for my 16 month old daughter to eat. She’s still not quite at the point where she eats everything we do, so I usually have one area of the fridge for her and one area for us. She eats fruit like it’s going out of style, but veggies are trickier. She’s past the pureed food stage, but not at the eating raw vegetable stage, so I have to find ways to incorporate veggies into the foods she currently loves (i.e.: cheese and bread). I use beets in this banana bread, and zucchini in these grain-free muffins, and now? Spinach pancakes!
I found the original recipe here, and made a few changes, including eliminating the sweetener and salt and using oat flour in place of half of the wheat flour. They turned out great! They are adult approved as well (if you can get past the green color :). You could leave out the banana and have a savory pancake option that would be great with hummus, tomatoes and sprouts. I top Baby Girl’s with chia seed jam or dip it in yogurt and she’s in heaven. It also transports really well for those emergency food needs (meltdown in Trader Joe’s averted). Enjoy!
Healthy Spinach Pancakes for Kids
- 2/3 cups whole wheat flour
- 2/3 cups oat flour
- 1 Tablespoon ground flax seed
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 ripe banana mashed
- 1 egg
- 1 cup milk I use almond milk, but you could substitute any milk here
- 1/4 cup yogurt for kids under 2, it's recommended you use whole milk yogurt. Always go organic!
- 1 cup fresh spinach leaves rinsed
- Mix all dry ingredients together in a medium sized bowl.
- Place the banana, egg, milk, yogurt and spinach in a blender or Vitamix and blend until combined (this won't take long).
- Pour the wet mixture into the dry mixture and stir until just combined.
- Pour onto a griddle or greased pan (use coconut oil or non-stick spray) and cook about 90 seconds on each side (or until slightly browned). My pancakes were about 3-4 inches across, and I got 10 pancakes from the batch. You can definitely make them smaller - just cook slightly less time.
- Let cool completely and store in the fridge 5 days or the freezer for 4-6 weeks.