10 Minute Dairy Free Spinach Banana Pancakes [2024]

By Hannah Whittaker RD, PGDip | Jul 10, 2024

Are you looking for a nutritious and delicious breakfast option for your little one with a milk allergy? Look no further! These Spinach Banana Pancakes are not only vibrant and fun but also packed with nutrients. Perfect for a quick breakfast, they can also be made in advance and they offer a great way to start the day with a boost of energy and essential vitamins for your little one. 

See below for your free recipe card.

Why You’ll Love These Spinach Banana Pancakes

Nutritious and Delicious: Combining the natural sweetness of ripe bananas with the nutritional powerhouse that is fresh spinach, these pancakes are a fantastic way to get more fruits and vegetables into your little ones diet. They are rich in vitamins, minerals, and fibre, making them a healthy choice for breakfast.

Kid-Friendly: The bright green color of these pancakes makes them fun for kids to eat, and it’s a sneaky way to get them to consume more greens. They are perfect for baby-led weaning and easy finger food for little hands. 

Versatile: Whether you prefer using regular flour or a gluten-free alternative, these pancakes can easily be customised to meet your dietary needs. They pair well with a variety of toppings, from fresh fruit to a dollop of smooth almond or peanut butter

Easy to Make: With simple ingredients and straightforward instructions, these pancakes come together quickly. They can be whipped up in a food processor or mixed by hand. 

Recipe: 10 minute Dairy Free Spinach Banana Pancakes

Ingredients:

  • 100 g Fresh spinach, washed and chopped
  • 1 ripe banana, mashed
  • 1 egg, beaten
  • 80 g Flour (regular or gluten-free alternative)
  • 1/2 tsp baking powder
  • 60 mls Fortified plant-based milk (oat or soya work well)
  • 1 tbsp Oil (for cooking)

Instructions:

  1. Prepare and weigh all your ingredients.
  2. In a mixing bowl, mash up one ripe banana until creamy and smooth.
  3. Beat one egg with a fork and then add the mashed banana to the bowl.
  4. Add flour to the mixture along with 1/2 teaspoon of baking powder.
  5. Next, add the spinach and use a spoon to mix everything together until evenly combined.
  6. Gradually pour in the plant-based milk to make a batter.
  7. Heat a non-stick pan over medium heat and add a little oil.
  8. Once the pan is hot, spoon in 2-3 tablespoons of batter for each pancake.
  9. Cook on each side for around 2 minutes or until golden brown.
  10. Serve warm with your favorite toppings. Enjoy!

Serving Suggestions: These pancakes are delicious on their own, but adding a few extra toppings can make them even more delightful. Try them with fresh fruit, a drizzle of almond butter or a spoonful of coconut yogurt for a tasty twist.

Storage Tips for Spinach Banana Pancakes

To ensure your spinach and banana pancakes stay fresh and delicious, correct storage is key. Here are some tips to keep them at their best:

Refrigeration:

  • Once your pancakes have cooled to room temperature, place them in an airtight container.
  • Store the container in the refrigerator where the pancakes will stay fresh for up to 3 days.
  • When you’re ready to enjoy them again, simply reheat in a non-stick pan over medium-low heat, or pop them in the microwave for about 20-30 seconds. Make sure you double check for hot spots. 

Freezing:

  • If you want to keep your pancakes for a little longer, freezing is a great option.
  • Lay the cooled pancakes in a single layer on a baking sheet and place them in the freezer for about 1-2 hours, or until they are firm.
  • Once frozen, transfer the pancakes to an airtight container or a freezer-safe zip-top bag. This method prevents the pancakes from sticking together.
  • Pancakes can be stored in the freezer for up to 2 months.
  • To reheat, you could use a toaster, oven, or microwave. For the best texture, reheat them in a toaster or oven at 350°F (175°C) for about 10 minutes.

Storing Pancake Batter

If you need to prepare your spinach and banana pancake batter ahead of time, here’s how you can store it properly:

Refrigeration:

  • Transfer the pancake batter into an airtight container.
  • Store the container in the refrigerator for up to 24 hours.
  • When ready to use, give the batter a quick stir to ensure all ingredients are well combined before cooking.

Freezing:

  • For longer storage, you can freeze the batter. Pour the batter into a freezer-safe, airtight container, leaving some room for expansion.
  • Freeze for up to 1 month.
  • To use, thaw the batter overnight in the refrigerator. Once thawed, stir well before cooking.
  • Never refreeze

By following these storage tips, you can enjoy your healthy banana spinach pancakes anytime, whether you need a quick breakfast on busy mornings or a nutritious snack throughout the day.

Recipe Adaptations for Spinach Banana Pancakes

To cater to different dietary needs and taste preferences, you can easily adapt the spinach and banana pancake recipe. Here are some ideas:

Gluten-Free:

  • Replace the regular flour with gluten-free flour or oat flour. Ensure the baking powder is also gluten-free.

Dairy-Free:

  • Use fortified plant-based milk like oat, soy, or almond milk.

Vegan:

  • Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for a few minutes). SEE MY RECIPE BOOK FOR FURTHER EGG ALTERNATIVES

Extra Flavor:

  • Add a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavour.
  • Incorporate a handful of berries  into the batter doe older children. 

Increased Fibre:

  • Use whole wheat flour instead of regular flour or go for 1/2 and 1/2. Wholemeal flour can be a little dry so you may neev to add more plant based milk. 
  • Add 1 tsp of chia seeds or ground flaxseeds to the batter.

Nut-Free:

  • Ensure all ingredients and substitutes are nut-free, especially plant-based milk options.

Lower Sugar:

  • The ripe banana adds natural sweetness, but if you want to reduce sugar further, use a slightly less ripe banana or substitute half the banana with unsweetened applesauce.

These spinach and banana pancakes are a fantastic addition to your breakfast repertoire for your little one with a milk allergy. They’re not only healthy pancakes but also a delightful way to incorporate more greens into their diet. Perfect for kids and adults alike, these green pancakes are sure to become a family favorite and definitely a favorite pancake recipe of mine.  

Spinach Banana Pancakes

Dairy Free Spinach Banana Pancakes

Looking for a creative and nutritious breakfast option for your little one? These Spinach and Banana Pancakes are a fantastic choice! Packed with fresh spinach and naturally sweetened with ripe banana, these pancakes are a delicious way to sneak in some extra greens. Perfect for breakfast or a healthy snack, they’re easy to make and loved by babies and toddlers alike. Let’s dive into this vibrant and wholesome recipe that makes 6-8 delightful pancakes.
No ratings yet
Print Pin Rate
Course: Breakfast
Keyword: dairy free breakfast, spinach banana pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 pancakes

Ingredients

  • 100 g Fresh spinach, washed and chopped
  • 1 g ripe banana, mashed
  • 1 egg beaten
  • 80 Flour (you can use regular flour or a gluten-free alternative)
  • 1/2 tsp baking powder
  • 60 mls Fortified plant based milk.  oat and soya work well
  • 1 tbsp Oil

Instructions

  • Prepare and weigh all your ingredients.
  • In a mixing bowl, mash up one ripe banana until it's creamy and smooth. 
  • Beat one egg with a fork and then add the mashed banana to the bowl. 
  • Add flour to the mixture along with 1/2 teaspoon baking powder. 
  • Next, add the spinach use a spoon to mix it all together until everything is evenly combined. 
  • Gradually pour in the plant based milk to make a batter. 
  • Heat a non-stick pan over a medium heat and add in the oil. 
  • Once the pan is hot, spoon in 2-3 tablespoons of batter for each pancake. Cook on each side for around 2 minutes or until golden brown. Serve warm with a topping of your choice! Enjoy!

Notes

  • Texture: For younger babies, you can blend the spinach with the milk before adding it to the mixture to create a smoother texture.
  • Flavor Variations: Add a pinch of cinnamon or nutmeg to the batter for added flavor.
  • Toppings: These pancakes pair well with a variety of toppings such as fresh berries, applesauce, or a sprinkle of chia seeds.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving.
  • Freezing: You can also freeze the cooked pancakes. Place a piece of parchment paper between each pancake and store them in a freezer-safe bag for up to 1 month. To reheat, simply warm them in a toaster or oven.
These Spinach and Banana Pancakes are a nutritious and delicious way to start the day, providing your little one with essential vitamins and minerals. Enjoy this easy and healthy recipe!

*This recipe and format was adapted from a previous recipe created for Family Active Project*

Hannah Whittaker Dietitian Bump2baby Nutrition
Expert Pregnancy & Paediatric Dietitian at  | info@bump2babynutrition.com | Website

Hannah is an Expert Registered Dietitian specialising in Vegan Family Nutrition and Cows Milk Protein Allergy. 

She is a respected figure in the field of nutrition and a captivating speaker and sought after media spokesperson being featured in esteemed publications including the Sunday Times, Independent and Huffington Post.

Credentials

Registered Dietitian
First Class Degree in Nutrition

Experience

Over 15 years experience working in the field of nutrition
Respected Media Spokesperson both in the UK & USA; quoted online, TV and in local and international news
Writer & Researcher, supporting the BDA and PEN Nutrition

 

 

More resources:

23 Delicious Dairy Free Picnic Recipes and Ideas 2024

23 Delicious Dairy Free Picnic Recipes and Ideas 2024

As the weather warms up and the sun starts to shine, it's getting towards that time of year when we head outdoors and enjoy a fun and delicious picnic with our family. Picnic time can sometimes however be a little overwhelming when looking for options if your little...

Can I give Chia Seeds to my toddler? 

Can I give Chia Seeds to my toddler? 

Chia seeds are becoming more and more popular! These tiny seeds are often found in health food stores and added to all sorts of yummy foods like biscuits, cereal bars, and even chia pudding. They’re packed with nutrients and are a source of healthy fats often called a...

18 of the best non dairy milks for toddlers [2024]

18 of the best non dairy milks for toddlers [2024]

As a dietitian specialising in milk allergy,  I get many questions about choosing a non dairy milk for toddlers. This is especially common when switching from infant formula at around 12 months old.  Recommendation from the American Academy of Pediatrics is that all...

CMPA and Breastfeeding; Let’s talk milk protein allergy

CMPA and Breastfeeding; Let’s talk milk protein allergy

Navigating the world of food allergies can be daunting, especially when it comes to CMPA (cow's milk protein allergy) and breastfeeding.  CMPA or milk allergy commonly affects 2-3% of babies under six months old.  If you are breastfeeding and...

Is Gelato Dairy-Free? Understanding the Difference

Is Gelato Dairy-Free? Understanding the Difference

Gelato is a beloved frozen dessert that is enjoyed by families all over the world. Its creamy and smooth texture, combined with its rich and flavorful taste, has made it an all-time favourite.  As much as we love it, certain questions come to mind when it comes...

Want more info?

If you have any questions or need some advice, feel free to get in touch!