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–+ servings

Gluten-Free Spinach Banana Pancakes

These gluten-free spinach banana pancakes are delicious, healthy, baby led weaning and toddler friendly and they're make-ahead friendly too!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Course Baby Led Weaning Breakfast, Breakfast, Toddler Breakfast
Cuisine American
Servings 12
Calories 74 kcal

Equipment

  • 1 blender
  • 1 pan or electric griddle or silver dollar pancake pan

Ingredients
  

  • 1 Medium Ripe Banana
  • 1 Large Egg
  • 1 Handful Fresh Spinach
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Vanilla Extract
  • 1 Cup Almond Flour
  • ½ Cup Whole Milk or Milk of Choice

Instructions
 

  • Place all of your ingredients into a blender and blend on high for 1 minute until everything is combined and smooth.
  • Using an electric griddle, a large pan or a silver dollar pancake griddle on medium to low heat, add your batter (around 2 tablespoons) and cook for about 3-4 minutes on each side.
  • Serve with your favorite toppings or set aside to cool and then store in an air tight container in the fridge for up to 7 days or freeze for up to 3 months.

Video

Notes

Hint: You know your pancakes are ready to flip, when they start to bubble!

Nutrition

Calories: 74kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 17mgSodium: 28mgPotassium: 56mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 1mgCalcium: 45mgIron: 0.5mg
Keyword Baby Led Weaning, Baby Led Weaning Breakfast, banana spinach pancakes, Gluten-free, Make Ahead Friendly, Toddler Breakfast, Toddler friendly
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