Spinach can be tricky to serve to babies. These green baby pancakes are super easy to make, healthy, and the perfect finger food for baby led weaning.
Benefits of Spinach
Spinach is an incredibly versatile leafy green vegetable. Throw into smoothies, oatmeal, muffins, pancakes…
Nutritionally, it’s a great source of iron, folate, vitamin K, and magnesium. It also contains lutein and zeaxanthin, two carotenoids that are linked to improved eye health (also found in eggs).
Easy Baby Pancakes
These spinach pancakes are super easy to whip up. Simply add all the ingredients into your blender! The inspiration for these came from one of my most popular recipes, Spinach sweet potato blender muffins.
I want to tell you upfront that these are not your typical fluffy, thick pancakes. Developed with babies in mind, they are super moist and not sweet, making them perfect vehicles for both savory and sweet toppings.
Looking for another baby friendly pancake? Check out this butternut squash version!
Ingredients
Baby Spinach – I do recommend purchasing organic, if able, as it contains high amounts of pesticides. You can add more (up to 2 cups), if you wish. I wouldn’t add more than that as the pancakes will taste bitter.
Greek yogurt – Remember to always get whole fat for babies. If you desire a milder, less tangier flavor, use plain yogurt.
Rolled oats – You can also use quick cooking. Oat flour will work too, but I recommend making it at home. It’s SUPER easy to do and less expensive.
Applesauce – use unsweetened. It’s added to provide just a hint of sweetness. Overall, these pancakes are NOT sweet.
Instructions
- Add all the ingredients to food processor/blender
- Blend until smooth.
3. Drop batter into the pan.
4. Cook until bubbles start to form and edges begin to appear solid. Flip and cook.
Cooking Tips
- After blending, let the batter sit for 10 minutes or so. This will make it easier to scoop/pour into pan.
- The batter is thin so be sure to cook until you start to see bubbles and bottom is firm before flipping over.
- If the bottoms start to brown too much before they are set, lower the heat.
- Allow to cool COMPLETELY. The pancakes will firm up beautifully as it cools. I’ve also noticed that the yogurt flavor becomes more mellow as it sits.
- If you desire a sweeter pancake, do NOT add more applesauce. What I learned is that the unsweetened applesauce + Greek yogurt make the pancakes quite tart. Instead, add 1/2 medium banana, mashed.
Serving Suggestions
As mentioned, these baby pancakes are not sweet. Since babies are born with innate preferences for sweets, I wanted the flavors of spinach and yogurt to shine through to help babies learn to appreciate them.
You can serve as is or make every bite count by spreading on top:
- peanut, nut butter, or seed butter (be sure to thin it out)
- yogurt
- dips
- mashed avocado
- mashed beans
- canned sardine or salmon, mashed
- mashed fruit
These pancakes are thin so you can easily turn them into sandwiches! Simply spread any of the above topping suggestions onto one pancake and then press another one on top!
Be sure to pair with a vitamin C rich food to enhance iron absorption!
Storage Tips
Store in an airtight container for 3-4 days in the fridge. Warm slightly before serving (no more than 15 seconds in the microwave).
Store in the freezer for up to 3 months. Here’s how I like to freeze them.
Baby-Friendly Spinach Recipes
- Spinach sweet potato muffins
- Egg veggie pancakes
- Beetroot curry oatmeal
- Nut free broccoli white bean pesto
Did you make this baby and toddler-friendly Spinach Baby Pancakes? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making!
Spinach Baby Pancakes
Ingredients
- 1 cup packed baby spinach
- 1/2 cup (120g) whole fat plain Greek yogurt
- 1 medium egg
- 1/2 cup (50g) rolled oats
- 2 tablespoons unsweetened applesauce
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 2 tablespoons finely chopped walnuts (optional)
Instructions
- Add all the ingredients to food processor/blender minus walnuts and blend until smooth. Stir in walnuts, if using. Let batter sit for 10 minutes.
- Heat a pan or griddle over medium to medium-low heat. Coat pan with butter or oil. Drop 1-2 tablespoons of batter into the pan. Cook until bubbles start to form and the edges of the pancake begin to appear solid(about 3 minutes). Carefully flip. Cook for another 2-3 minutes.
- Serve as is or with topping of choice (see note)
Notes
- If the bottoms start to brown too much before they are set, lower the heat.
- Allow to cool COMPLETELY. The pancakes will firm up beautifully as it cools. I’ve also noticed that the yogurt flavor becomes more mellow as it sits.
- If you desire a sweeter pancake, do NOT add more applesauce. What I learned is that the unsweetened applesauce + Greek yogurt make the pancakes quite tart. Instead, add 1/2 medium banana, mashed.
- Store in an airtight container for 3-4 days in the fridge. Warm slightly before serving (no more than 15 seconds in the microwave). Store in the freezer for up to 3 months.
Thanks for the great recipe! Would I be able to make the batter the night before? I have to get ready for work in the morning so any pre-prep is always helpful!
Yes!
Might be a silly question, but could this be cooked in a waffle maker? 😆
I haven’t tried but I don’t think it will work as the batter isn’t thick enough..But maybe? I don’t have much experience making waffles so not sure!