Easy Healthy Green Pancakes For Kids (Hidden Veggie Recipe)
These green pancakes have become such a fun breakfast in our house. I love that they’re made with fresh spinach and banana, so the kids get extra leafy greens without even noticing. The pancakes turn out soft, fluffy, and naturally sweet. Perfect with maple syrup or peanut butter. It’s such an easy recipe to make ahead too, which makes busy mornings so much easier.
Equipment
- Food processor or blender
- Mixing bowls
- Measuring cups & spoons
- Large nonstick skillet
- Spatula
- Ladle or ¼ cup scoop
Ingredients
- 1 cup fresh spinach
- 1 ripe banana
- 1 cup all-purpose flour (or oat flour)
- 1 tsp baking powder
- 1 tbsp ground flax + 2.5 tablespoons water (flax egg) (You can also use 1 regular egg if you prefer)
- ¾ cup milk of choice
- 1 tsp vanilla
- 1 tbsp melted coconut oil (plus more for cooking)
- Pinch of salt
Instructions
- Make flax egg: Mix ground flaxseed with water and let sit 5 minutes to thicken.
- Blend wet ingredients: In a food processor or blender, add fresh spinach, banana, milk, vanilla, and melted coconut oil. Blend until completely smooth.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Combine batter: Pour the green mixture and flax egg into the dry ingredients. Stir just until combined. (Add 1–2 tbsp flour if you want a thicker batter.)
- Heat skillet: Warm a large nonstick skillet over medium heat and lightly grease with coconut oil.
- Cook pancakes: Scoop batter onto the skillet and cook 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden brown and cooked through.
- Serve: Enjoy warm with maple syrup, fruit, or peanut butter.
Notes
- If your kids are unsure about green food, just call them “Hulk pancakes” or “monster pancakes.” It works every time in our house.
- Make sure you blend the spinach really well so there are no green chunks in the batter. A food processor works best for this.
- If the batter feels too thin, add a little more flour to thicken it up.
- These freeze so well. I always make a double batch for busy mornings.
- You can swap the flax egg for a regular egg if you prefer.
- Oat flour makes them softer, while purpose flour gives more of that classic pancake texture.
- They taste best warm with maple syrup or peanut butter on top.