Banana Spinach Pancakes

Ingredients

• 1 banana
• spinach (A handful)
• 1 tbsp Greek yogurt
• 2 tbsp rolled oats
• 1 egg
• 2 tbsp flour (Use 2–3 tbsp, as needed, until the batter reaches a thick consistency.)
• 1 tsp baking powder
• oil (For greasing the pan)
• vitamin C-rich food (Serve alongside the pancakes for iron absorption; the source does not specify a particular food or amount.)

Steps

1. 1

   Add the banana, spinach, Greek yogurt, rolled oats, and egg to a blender. Blend until combined and smooth.

2. 2

   Add the flour and baking powder to the blended mixture. Mix until the batter is thick, adding flour within the stated 2–3 tablespoon range as needed.

3. 3

   Grease a pan with oil. Spoon the batter into the pan in pancake shapes.

4. 4

   Cook the pancakes on both sides until cooked through.

5. 5

   Serve the pancakes with a vitamin C-rich food to support iron absorption.

Notes

The source does not specify the pan temperature, cooking time, type of flour, or which vitamin C-rich food to serve alongside the pancakes.

Nutrition per serving

• breakfast
• pancakes
• baby-led weaning
• vegetarian
• blended
• pan-cooked
• baby meal