Banana Spinach Protein Pancakes

Hidden Veggies • Protein-Rich • Naturally Sweetened

These toddler-approved pancakes pack Greek yogurt, oats, banana, and spinach for a balanced, nutrient-dense breakfast that supports gut health, glowing skin, and strong muscles…all in under 20 minutes.

Ingredients

• ½ cup whole milk Greek yogurt 

• 1 medium egg

• 2 tbsp unsweetened applesauce

• 1 banana, mashed 

• 1 cup packed baby spinach

• ⅔ cup rolled oats

• 1 scoop protein powder

• 1 tsp cinnamon

• ½ tsp baking powder

• ½ tsp vanilla extract

• ⅓ cup milk or almond milk

Instructions

• Blend the batter:

• Add Greek yogurt, egg, applesauce, banana, spinach, oats, protein powder, cinnamon, baking powder, vanilla, and milk to a blender.

• Blend until smooth and thick. If too thick, add 1-2 tbsp more milk to reach a scoopable pancake batter consistency.

• Heat your pan:

• Warm a skillet or griddle over medium heat. Lightly grease with coconut oil or butter.

• Cook the pancakes:

• Pour about ¼ cup batter per pancake onto the pan.

• Cook 2-3 minutes per side, flipping when bubbles form on the surface and edges look set.

• Serve warm:

• Top with nut butter, Greek yogurt, fresh fruit, or a drizzle of honey if desired.

Notes

Ingredient Benefits:

• Greek yogurt + protein powder = Builds and repairs muscle, supports skin + hair health.

• Banana + applesauce = Naturally sweet, toddler-friendly, rich in potassium for hydration.

• Spinach = Sneaky veggies packed with iron, folate, and antioxidants.

• Oats = Fiber for gut health and long-lasting energy.

• Cinnamon = Helps regulate blood sugar and adds cozy flavor.

Serving Suggestions:

• Serve with almond butter or chia jam for extra healthy fats.

• Sprinkle with hemp seeds for a brain-boosting omega hit.

• Great for baby-led weaning or toddler finger food.

Storage Tips:

• Store leftover pancakes in the fridge for up to 3 days.

• Freeze with parchment between them for up to 2 months…just pop in the toaster or pan to reheat.