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Gluten-free Spinach Banana Pancakes

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5 from 6 reviews

Spinach Banana Pancakes made in the blender with gluten-free and dairy-free ingredients. Perfect for infants, toddlers, kids and adults!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Makes about 10 small pancakes 1x

Ingredients

Scale
  • 1 ripe banana
  • 2 eggs (I haven’t used flax eggs here)
  • 1/3 cup fresh spinach
  • 1 cup gluten-free rolled oats
  • 1/4 cup non-dairy yogurt (nothing too thick!! dairy yogurt works too)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder

Instructions

  1. Add ingredients to a blender and blend until fully combined! Batter should smooth with *some* oatmeal chunks
  2. Warm a skillet with grass-fed butter, ghee or oil and grease well (I use this skillet)
  3. Scoop 1/4 cup of batter and add to skillet and cook for about 5 minutes on each side on medium/low heat (don’t over heat!) I flip when the cakes start to bubble a bit
  4. Serve while warm with your favorite toppings

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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