Super Green Baby Led Weaning Pancakes
Super Green Baby Led Weaning Pancakes- packed full of nutrition (and greens!) these pancakes are the perfect option to serve for healthy breakfasts!
Well here we are! My first baby-inspired recipe. I thought for sure by now I would have a long list crafted just for littles but as it turns out, it’s much easier to just have them eat what you eat.
Most of the time we actually end up sharing recipes that I already have on the blog. Some of Grant’s favorites include:
- Easy Lentil Taco Skillet– I just omit the salt and roll it into little balls so he can pick them up.
- Roasted Acorn Squash Apple Soup– If there’s something he doesn’t like, I can usually sneak it into soup and he LOVES this one.
- Vegan Italian Meat Loaf Cups– I cut these up in small pieces and he devours them.
- Turnip Leek Soup– Another soup I can sneak virtually anything into.
- 30-Minute Creamy Red Pepper Pasta– I hate that he loves this so much because it is crazy messy for him to eat. I serve it with Chickapea pasta for a protein boost!
- Sheet Pan Cabbage and Tempeh– I can’t get Grant to eat tofu but he loves the tempeh from this recipe. Sometimes I’ll also make this peanut tempeh sometimes and he gobbles it right up.
The only thing is he can be a little picky when it comes to breakfast. He doesn’t like eggs or oatmeal and I don’t want to just feed him toast and fruit every day so I’ll try to mix things up with either French toast or a batch of pancakes. I’ve made him several different versions but these are my favorite because they pack in so much awesome nutrition.
What You Need to Make Them
- Bananas- When I first started making these I would just use two bananas and didn’t really pay attention to the size. That led to me having to add more liquid or more oats to get the right consistency if the bananas were too big or too small. After mashing them into a measuring cup, I found 1 cup to be just the right amount which is equivalent to two medium-size bananas.
- Baby Spinach- You could also use regular spinach but I find that using prewashed baby spinach makes them come together much faster. One cup of packed spinach is about 2 handfuls, depending on the size of your hands of course. ;)
- Rolled Oats- Regular rolled oats, thick cut, or quick cooking will all work for this recipe. I tend to go for regular since I know my NutriBullet can handle them and they are the cheapest in the bulk section. Sprouted rolled oats are also a great option to help with digestibility.
- Hemp and/or Chia Seeds- I like to use one tablespoon of each for nutritional variety. If all you have is hemp seeds you can use two tablespoons, however using two tablespoons of chia seeds may make the batter a little too thick.
- Eggs- Chicken eggs are essential for this recipe. I always purchase pastured raised and organic to make sure I’m supporting the best farming practices and offering the healthiest foods for my babe. If you’re interested in a vegan version of these, this recipe is very similar. I haven’t tested it but you could probably add a cup of spinach to the blender in that recipe with good results!
- Vanilla Extract- Just a teaspoon to enhance the flavor.
- Ground Cinnamon- I’ve accidentally left the cinnamon out a few times and Grant likes them just the same. If you want to expose your baby to more flavor then it’s a good addition, otherwise feel free to skip it!
Tips for Success!
- Using a powerful blender will help ensure the oats are blended properly. I find a NutriBullet works perfectly for this recipe.
- Layer the wet ingredients closest to the blade. When using the NutriBullet I layer the dry ingredients in first and then the wet on top because that is what’s closest to the blade. For a Vitamix I would start with the wet and end with the dry. Hopefully that makes sense!
- It’s normal for the batter to be thick. The longer the batter sits in the blender, the thicker it will get so you want to work quickly once it’s blended. It’s ideal to use a large skillet to cook the batter at once but if you can’t that fine too! The batter can be scooped out and spread into a circle in the pan. Now if it’s having a hard time blending or it seems way too thick then it’s possible your bananas or eggs were smaller than usual and you might need to add a tablespoon or two of milk.
Overall this recipe is pretty forgiving. The texture is a little less airy than normal pancakes but that’s because we want them to be on the moist side which makes them easier for our babies to chew.
When Grant was about 6 months I would slice the pancakes into strips so that they would be easier for him to pick up. Once he hit 8 months he was able to pick up smaller pieces so I started dicing them into small squares. Do whatever feels best for you and your babe!
To add more nutrition and flavor, I like to spread a thin layer of sunflower butter or nut butter before cutting them up. That’s totally optional, of course!
Super Green Baby Led Weaning Pancakes
- 1 cup mashed banana, about 2 medium bananas
- 1 cup packed baby spinach
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- ½ teaspoon ground cinnamon, optional
- coconut oil or butter for cooking
- Preheat a large skillet over medium-low heat.
- In a blender (I like to use a NutriBullet), combine all of the ingredients, layering in order with the wet ingredients closest to the blade (to assist with easier blending). Blend until smooth.
- Lightly grease the skillet with coconut oil or butter (I like Miyoko's). Measure out about ¼ cup of the batter for each pancake. It's normal for the batter to be somewhat thick. Just use a spoon to smooth it out into a circle. Cook for a few minutes, until the sides are firm enough to flip. Cook on the opposite side for several minutes more, until firm and golden brown.
- Serve warm topped with nut or sunflower butter. For younger babies, cut into strips lengthwise. For older babies, dice into small squares. Leftovers can be stored refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.