If you're looking for easy ways to get greens into your toddler without a meltdown, these spinach banana pancakes with cottage cheese might be a new favorite! They're so easy to whip up in the blender, naturally sweetened with banana, and pack in some protein from cottage cheese. This is one of my go-to pancake recipes for busy mornings, toddler snack plates, or freezer prep!
Why These Spinach Banana Pancakes Are Perfect for Toddlers
These pancakes were designed with little eaters in mind with a soft texture, gentle flavors, and balanced nutrition without pressure!
- naturally sweetened with banana (no added sugar)
- protein + calcium from cottage cheese
- fiber + iron from oats and spinach
- all whipped up in the blender
- soft and easy to chew for little eaters
- freezer-friendly for busy weeks
They’re also a great option if you’re trying to rotate breakfast foods so your toddler doesn’t get stuck on one exact pancake recipe. If you want more spinach recipes, check out my spinach wraps, spinach muffins, and spinach waffles!
Jump to:
- Why These Spinach Banana Pancakes Are Perfect for Toddlers
- Ingredients You'll Need
- How To Make Your Spinach Banana Pancakes
- Hint For The Best Spinach Banana Pancakes
- Substitutions
- Variations
- Equipment
- Storing Your Spinach Banana Pancakes
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Spinach Banana Pancakes (simple ingredients & no added sugar)
Ingredients You'll Need
Here's what you need to make these easy spinach banana pancakes for toddlers:
- rolled oats: blended oats act as the flour, providing fiber and long-lasting energy
- ripe banana: naturally sweetens the pancakes and helps bind everything together
- cottage cheese: adds protein, calcium, and moisture for a soft texture
- egg: provides structure without making the pancakes dense or eggy
- fresh spinach: adds iron and folate with a mild flavor once blended
- baking powder: keeps the pancakes fluffy and light
- cinnamon: adds warmth and familiar flavor for hesitant eaters
- milk: helps the batter blend smoothly
See recipe card for quantities.
How To Make Your Spinach Banana Pancakes
- Step 1: Add all ingredients to a blender and blend until completely smooth.
- Step 2: Let the batter sit for 3-5 minutes to thicken. Add a splash of milk if needed.
- Step 3: Heat a lightly greased skillet over medium-low heat. Pour small pancakes.
- Step 4: Cook 2-3 minutes per side until set and lightly golden.
Hint For The Best Spinach Banana Pancakes
Cook these low and slow. Blender oat pancakes brown quickly, so keeping the heat on medium-low helps them cook through without burning.
Substitutions
These spinach banana pancakes are already gluten-free if using GF oats!
- egg-free: sub with a flax or chia egg
- dairy-free: use a thick plant-based yogurt
Variations
Feel free to change these spinach pancakes up by adding different mix-ins!
- blueberry spinach pancakes: add a few blueberries to the batter or press on top
- chocolate chip green pancakes: sprinkle mini chocolate chips after pouring
- pumpkin spice version: swap banana for pumpkin purée + add pumpkin spice
Check out these super easy banana waffles and pumpkin waffles for a different flavor!
Equipment
This spinach banana pancake recipe keeps things simple and mess-free. All you need is a blender to fully smooth the batter (especially important for toddler texture), a nonstick skillet or griddle for even cooking, a spatula for flipping, and basic measuring cups. Because everything is blended together, there’s no need for mixing bowls or extra utensils, making this an easy option for busy mornings!
Storing Your Spinach Banana Pancakes
Once cooked, allow the pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container and store for up to 2 months. To reheat, warm them in the microwave, toaster, or a skillet until heated through. They stay soft and fluffy, making them perfect for quick toddler breakfasts or snacks.
Tiff's Dietitian Tip
Green pancakes don’t need to be a “win” at the table to be valuable. Even if your toddler doesn’t take a bite, seeing spinach served in a familiar food helps build comfort and confidence over time. Keep portions small, stay neutral, and let curiosity lead. Remember repeated, pressure-free exposure is what actually supports adventurous eating!
FAQ
No. Once blended, the banana (and cinnamon, if using) completely masks the spinach flavor. Most toddlers don’t notice the spinach at all.
Yes. You can replace the egg with 1 flax or chia egg (1 tablespoon ground flax/chia + 3 tablespoon warm water). The pancakes will still be soft and hold together well.
Absolutely. Let them cool completely, freeze in a single layer, then transfer to a freezer-safe bag. They keep well for up to 2 months.
Yes, but be sure to thaw and squeeze out excess moisture first. Too much liquid can make the batter thin.
Exposure still counts! You can start with less spinach, serve them alongside familiar foods, or give them a fun name like “dinosaur pancakes” "hulk pancakes" "grinch pancakes" all without pressure.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these spinach banana pancakes:
Spinach Banana Pancakes (simple ingredients & no added sugar)
Equipment
- skillet
Ingredients
- 1 cup rolled oats
- 1 ripe banana
- ½ cup cottage cheese use ⅓ cup of yogurt if subbing
- 1 large egg or flax egg
- 1 cup fresh spinach about 1 large handful
- 1 teaspoon baking powder
- ½ teaspoon cinnamon optional
- splash of milk as needed for blending
Instructions
- Add all ingredients to a blender and blend until completely smooth.
- Let the batter rest for 3-5 minutes to thicken slightly.
- Heat a lightly greased nonstick skillet over medium-low heat and pour small pancakes.
- Cook for 2-3 minutes per side, flipping once set and lightly golden.
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