Getting kiddos to eat “healthy” can be quite tricky. I have learned, like myself, my little guy would much rather eat a hardy, savory meal with hamburger, tomato sauce and pasta. In an effort to live a well-balanced life it doesn’t hurt to get greens and fiber in too. This where the banana spinach oat pancakes come in.

The spinach is totally optional. If you don’t have any on hand feel free to leave it out and make the recipe as is. It does not change the flavor of the pancakes either. What is also great is that you can use frozen or fresh spinach.

Add all of the ingredients into a large bowl. Given that we are dairy farmers we use milk. Feel free to swap out for any other liquid you’d like.

The immersion blender really does make making these quick and easy. Mix away until well blended. The batter should be runny.

They will be thinner than some people may be used to but it helps the pancakes to cook through. Use a 1/4 cup to scoop the batter onto a hot greased pan. You want them to be cooked around the outsides and bubbly throughout before flipping. I love topping the banana spinach pancakes with peanut butter. A second favorite topping is local maple syrup.

Banana Spinach Pancakes

These quick and easy pancakes can be made with or without the spinach. I like adding the spinach in for healthy greens for my little guy.

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Course Breakfast

Ingredients

  

• 1¼ cup milk of choice for our dairy farming fam it's milk, milk
• 1 large egg
• 1 tsp vanilla extract
• 2 medium bananas
• 1 cup spinach you can use as much or as little as you'd like
• 2 cups rolled oats
• 1 TBS baking powder
• ⅛ tsp salt
• ½ tsp ground cinnamon optional
• 1 TBS butter or oil for cooking

Instructions

 

• Add everything to large bowl. Use immersion blender to mix everything. It should be runny. Pour onto hot, greased pan. Flip when edges are starting to cook and middle is bubbly.

  *Can use a food processor instead of an immersion blender.

Keyword breakfast, gluten free, pancakes