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Do you ever find yourself feeling desperate for your kids to eat vegetables?
If so, you’re not alone.
Vegetables are not only hard to chew, they’re not always as tasty as your kid’s favorite carbohydrate-rich foods, especially when it comes to picky eaters.
If your kids don’t enjoy vegetables (yet), you have to try these 4 ingredient spinach banana pancakes. Trust me, you’ll want to make them in bulk so you can have plenty on hand because they’re so tasty. And no, you can’t taste the spinach – ask my husband!
Table of Contents
What You’ll Need to Make Veggie Pancakes
I was introduced to these four ingredient spinach banana pancakes from my friend and fellow Dietitian Marissa McCormick. Like myself, she’s a busy, fulltime working mom who understands the challenges of getting a balanced meal on the table everyone will eat.
We both agree these pancakes are game changers that even our husbands enjoy!
You’re welcome to make these pancakes from scratch (here’s my favorite buttermilk pancake recipe), but if you’re in a pinch and want to save time, simply choose your favorite premade pancake mix.
This recipe is perfect for using up two produce items that tend to get tossed before we get to enjoy them; fresh spinach and bananas.
Not only does this recipe help your little one eat more vegetables and fruit, it can also help you minimize food waste.
Pancake Mix
I love using Kodiak pancake mix because it’s 100% whole grain and has more protein and fiber than traditional pancake mix.
Often times I’ll pick up a box of Kodiak pancake mix from Costco. Check out 10 super simple Costco dinners here!
Spinach
I love using fresh spinach in this recipe, but you can also use frozen too!
Sometimes I’ll even freeze my fresh spinach right before it spoils until I’m ready to use it in a smoothie or these spinach banana pancakes.
To help keep fresh spinach from spoiling so quickly, I use a bag sealer or a Gripstick in between uses.
Bananas
Don’t lie to yourself, you know you’re not going to make banana bread with those brown bananas that you’re about to throw in your freezer.
Instead, whip up some of these spinach banana pancakes with your ripe bananas!
The riper your banana, the sweeter your pancakes will be. Your bananas don’t have to be brown for this recipe. Just avoid green bananas since they aren’t as sweet.
Milk
Many pancake recipes call for water, but I like to add milk for more protein in these veggie pancakes.
When it comes to light or picky eaters, try using whole milk for more fat and protein.
You’re also welcome to use your family’s milk alternative of choice.
Equipment for Making Pancakes
- Griddle
- Frying pan
- Spatula
- Rubber spatula
- Mixing bowl
- Measuring cups
- Blender
- Pancake batter dispenser – optional, but one of my favorites!
- Baking sheet – for making in bulk
- Parchment paper – for making in bulk
Check out my favorite kitchen gadgets, tools, and appliances here.
How to Make Spinach Banana Pancakes
Get things started by preheating your griddle to 375 degrees Fahrenheit while you mix together your batter.
To make your spinach and banana pancakes you’ll start by blending together the milk, spinach, and bananas. I like to use my Nutribullet for this. I’ve had it for seven years and it’s still going strong.
Next you’ll measure out one cup of pancake mix into a mixing bowl, add your spinach, banana, milk liquid and mix with a fork or whisk until almost all the lumps are gone.
From here transfer your pancake batter to a pancake batter dispenser. While it might just be another dish to clean, it makes pouring the pancake batter easy, consistent, and mess free.
I like to use butter to grease my pan or griddle, but you’re welcome to use your preferred oil or spray. I find it easiest to take the stick of butter and peel back the wrapper just enough to glide the stick of butter over the entire griddle.
Using the pancake batter dispenser, you can pour your desired-size pancakes onto the hot griddle. I like making mini ones, about 2″ wide, because they work not only as a great breakfast, but a snack for your kids too.
The key to making pancakes is waiting for bubbles to form in the batter to flip them over.
If you’re making multiple batches of these spinach banana pancakes, which I highly recommend because they freeze so well and you’re already making them so you might as well, you’ll need a baking sheet and parchment paper.
It’s best to freeze the pancakes in an individual layer on a parchment-lined baking sheet so you don’t end up with one large pancake blob.
Freeze the baking sheet of pancakes for a few hours or overnight. Place the frozen pancakes in a Ziploc bag or airtight container for three to six months.
Variations
One of my favorite ways to alter this recipe is by making pancake muffins! Simply take a mini muffin tin and fill each section ¾ of the way full and bake at 375 degrees Fahrenheit for 10-15 minutes or until firm.
Another option to change up these spinach banana pancakes is to add chocolate chips! The banana flavor paired with chocolate is so irresistible that your kids will be eating these by the dozen!
Can You Freeze Pancakes?
Absolutely! Anytime I make pancakes, I’m always doubling or tripling the recipe to freeze the extra as a quick and easy breakfast, snack, or heck, even dinner to pull out of the freezer and nuke in the microwave.
How to Store and Reheat Pancakes
It’s best to let your pancakes cool before you put them in a bag or container for storage to minimize moisture that could make them soggy.
I like to use Rubbermaid Brilliance Leak-Proof Food Storage Containers to store my leftover pancakes in the fridge for up to a week.
When reheating your pancakes, simply place a few on a microwave safe plate and heat for thirty seconds at a time until heated through.
What to Serve With Spinach Banana Pancakes
These spinach banana pancakes are great by themselves since they contain fruit, vegetables, grains, and protein, but I still like to include another fruit and or protein to add more variety.
- Fresh fruit
- Scrambled eggs
- Sausage
- Bacon
- Tater tots
- Hash browns
- Roasted sweet potatoes
- Whipped cream
- Syrup
- Yogurt
- Mini chocolate chips
Other Recipes You’ll Love
Strawberries and Cream Oatmeal
The Best English Muffin Pizza Recipe
Spinach Banana Pancakes
Equipment
- Griddle
- Spatula
- Rubber spatula
- Blender
- Mixing bowl
- Pancake batter dispenser optional
Ingredients
- 1 cup Pancake mix
- 1 cup Milk of choice
- 1 cup Spinach fresh or 1/2 cup frozen
- 1 Banana
Instructions
- Preheat griddle to 375 degrees Fahrenheit.
- Add milk, spinach, and banana to a blender and blend until spinach and bananas are well combined with milk.
- Combine liquid with pancake mix and stir until most of the lumps are gone
- Grease the griddle with butter or cooking spray.
- If you're using a pancake batter dispenser, add the pancake batter to the dispenser. Pour 1/8 cup of batter or roughly 2" pancakes on the griddle. Once bubbles form, flip the pancakes to cook on the other side for roughly three to five minutes. Remove from griddle and enjoy!
