Spinach Banana Pancakes: a simple & healthy recipe for babies & toddlers (gluten free)

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I'm so excited to share this recipe with you!  My son is now 22 months old and has been eating these pancakes multiple times a week since he turned 7 months.  He was an incredible eater for 18 months or so, but has unfortunately become a picky toddler.  Thankfully, this is one nutritious food that he rarely refuses.

Here I quartered the pancakes and served them to my son in  a collapsible silicone bowl

Here I quartered the pancakes and served them to my son in a collapsible silicone bowl

What is so amazing about this recipe??  

  • It requires only four ingredients
  • It is super healthful
  • It freezes and transports well
  • It works as a meal or snack
  • It can be eaten cold, at room temperature or warm
  • Most importantly -- babies and kids love them!  
  • I made a batch most weekends and whatever adults happen to be around always enjoy them too.   


This recipe makes approximately 14 pancakes and can be doubled, tripled, or even quadrupled. I typically quadruple it and freeze (see below for tips on freezing)


  • 2 eggs
  • 1 banana 
  • 2 oz raw or frozen spinach
  • Coconut oil (I like this one.  If you dislike the taste and smell or coconut, try this one)  


Blend the eggs, banana and spinach with an immersion blender, blender or food processor until smooth.  I find it easiest to place all of the ingredients in the largest of these silicone measuring cups and blend with the immersion blender.

Grease a skillet or griddle with coconut oil.  Once the oil is hot, drop spoonfuls of batter into the skillet/griddle.

Allow to cook about 2-3 minutes, then flip and cook for an additional 1-3 minutes (depending on thickness). If your baby is new to solids cook on a very low flame for a longer period to prevent skin from browning (browned skin can get stuck on roofs of their mouths).


Above is the basic recipe, but you can play around with the proportions and switch out ingredients, depending on what you have handy and how creative you feel!

This recipe isn't an exact science at all.  I've sucessfully played with the ratios and made these modifications :

Once cooked, I allow the pancakes to cool on a wire rack or baking sheet, and blot them with paper towels.


Freeze pancakes in a single layer in a gallon sized ziploc bag and store flat in the freezer.  

Until my son was 14 months old, I never microwaved his food so I often served these to him cold or room temperature.  I now microwave them for 15-25 seconds if serving from the freezer.  They get super hot in the microwave, so check the temperature before serving to your child.

For Travel

These are our go to food for travel -- I pack a bunch frozen in a Packit cooler.  They also defrost quickly, so I take a few out of the cooler about 30 minutes before I will need to feed them to my son.

Also see my post on traveling with a baby for more great travel tips.  

For Babies who Recently Started Solids

These pancakes are great once your baby is ready to move past purees.  As I mentioned above, be sure to cook them low and slow at first to prevent a browned skin from forming.  

Also see my post on starting solids for more great tips on preparing and serving food to your baby.  

For On the Go and Restaurants

I always bring these with us to restaurants, especially for brunch so my son has something to keep him occupied and happy while we wait for our table and food.  They are also a great backup in case he doesn't like the restaurant food options.  I either pack them in a snack-sized ziploc bag or in a collapsible silicone container (these are awesome). I have a bunch of other tips on brunch with a baby, let me know if you want me to share them!

What are your favorite fail safe recipes for your kids?