I love making pancakes for my toddler, especially when they are healthy and nutritious for her. These spinach pancakes are not only healthy, but the texture and flavor of them are so good that I will also eat them with her! There is a slight sweetness to the pancakes from the maple syrup and a softness that the yogurt adds! I also love how fast these are to make- you blend and mix and they are ready to cook! Great to serve for breakfast for lunch for your little!
Jump to Recipe
For littles
My 16 month old love these pancakes, and I love them because of the nutrition that spinach gives her. Spinach provides high antioxidants, vitamin A, C and K. It supports our little one’s heart, vision, immune systems and digestive systems as well.
I love to add the peanut butter on top because of the natural sweetness it proves and healthy fat!
This is how I serve it to my toddler.
How to
Blend the spinach, egg, yogurt and maple syrup. Then mix in the flour.
Cook over medium heat.
Serve with peanut butter!
Mini Spinach Pancakes with Peanut Butter
Course: Breakfast, For Toddlers, Healthy, Lunch, Main Dishes, Recipes2
servings5
minutes8
minutesIngredients
1 tablespoon of butter
1/2 cup spinach
1 egg
1 tablespoon yogurt
1/2 teaspoon maple syrup
1/4 cup flour
Pinch of salt
3 tablespoons peanut butter * (see notes)
Directions
- Melt the butter in a medium sized skillet over medium heat.
- While the pan is heating up, make your pancakes batter. In a blender, blend together the spinach, egg, yogurt and maple syrup. Blend until smooth. Then add the flour and mix in with a rubber spatula until the flour is combined into the other ingredients.
- Spoon the batter onto the skillet, making 10 mini pancakes. Let cook for 3-4 minutes, until the under side of the pancake is firm. Then flip repeat on the other side of the pancakes.
- Take them off heat the heat to plate. When serving, drizzle the peanut butter over the pancakes.
- You can store in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months. Enjoy!:)
Notes
- * I like to use natural peanut butter for this recipe. Not only is natural peanut butter better health wise, but natural peanut butter is looser and can easily be drizzled onto the pancakes easier than other peanut butters.
