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stacked spinach baby pancakes
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Spinach Pancakes

These green baby pancakes are super easy to make, healthy, and the perfect finger food for baby led weaning.
Course breakfast, snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 pancakes
Calories 38kcal

Ingredients

  • 1 cup packed baby spinach
  • ½ cup (120g) whole fat plain Greek yogurt
  • 1 medium egg
  • cup (65g) rolled oats
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon cinnamon
  • ½ 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 5-8 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 ½ 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. 

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Sodium: 16mg | Fiber: 1g | Sugar: 1g