Healthy Spinach Oatmeal Pancakes Recipe, Perfect for Toddlers

close picture of a stack of green oatmeal packs with syrup drizzling down the side

Naturally gluten-free these healthy spinach pancakes are made easy in the blender. Full of heart healthy oats, protein packed yogurt, and vitamin filled spinach with no refined sugars! Great for toddlers & kids these spinach oatmeal pancakes are the perfect fun and flavorful breakfast to get the day started. 

stack of green spinach oatmeal pancakes on a white plate topped with blueberries

Healthy Spinach Pancakes

I developed this recipe with purely personal reasons with no intention of putting this recipe on the blog, but the recipe became so refined that I figured if I use it so often there has to be another momma out there who could use it. 

I developed this recipe for 2 reasons. The first was that my 3 year old, Archie would not stop asking for pancakes every single day. The second is that my 1 year old son, Fred’s iron levels had been testing low, and even though we eat a very balanced diet full of iron rich food, I felt that as a mom I had to try even harder and add spinach to literally everything I could. Whether it helps with his iron or not, I figure it is good for everyone to add spinach to everything. 

So even though I have my Pancakes from Scratch recipe and my Whole Wheat Banana Pancakes recipe I needed a new pancake recipe to fit my both my sons needs. 

close up of a stack of spinach oatmeal pancakes

I figured I would have to use the blender for this recipe if I was using spinach, so I rolled with the blender pancake idea and decided that oats would be the perfect base. 

This recipe did take quite a bit of trial and error with the level of liquids added to the batter. I tried using all yogurt and all milk but neither turned out, so I had to find the perfect balance. I also went with a classic approach to pancake batter, by blending the dry ingredients and wet ingredients separate you get a nice even pancake batter when folded together. I also tried different sweeteners, and found that Stevia is actually really good in this recipe. But when I asked you guys on Instagram if you use Stevia I got a big NO, so back to the drawing board. So even though Stevia was good I decided that Honey tasted best with the spinach. 

So after a lot of testing it was ready for my own two kiddos and I figured since they enjoy these healthy spinach pancakes so much I had to share them!

ingredients on a wood tray

How do I make Spinach Oatmeal Pancakes?

To start I want to point out if you are a big pancake family and you don’t have a breakfast griddle yet, you NEED one. Hint for it as a gift if you need to but they are great!

Heat your griddle (or large skillet) to medium heat about roughly 350º F. Lightly grease with oil such as coconut oil or butter. Or if you want a little pro-tip, what I always do is make turkey bacon (or regular) first and then just wipe it clean and the griddle is perfectly greased.

Now to make the pancakes, begin by adding all of the dry ingredients to a blender. Oats, baking powder, salt, and cinnamon. Blend on high until oats have become fine, almost like a flour. Empty your now blended dry ingredients to a large mixing bowl and set aside.

Note there is no difference in this recipe if you use old fashioned oats or quick oats besides the fact that old fashioned oats might take 5 seconds longer to blend. 

dry ingredients blended smooth to a flour-like consistency

Next you’ll add your wet ingredients to your blender. Start by adding the spinach first because it will blend easier, and then add your yogurt, milk, egg, honey, and vanilla. Blend until spinach is broken down to small flecks and smooth.

Add your wet ingredients over the top of your dry ingredients in the mixing bowl and gently mix together with a spatula. 

Working in batches, spoon a scant 1/4 cup batter on to the hot griddle. Cook the pancakes 4-5 minutes until the edges of the pancakes are visibly cooked but the center is still wet and cooked side is brown. These pancakes don’t bubble like normal pancakes would.

green pancakes being cooked on a black griddle

Flip your pancakes and cook another 3-4 minutes until pancakes are browned.

Serve pancakes immediately. Great with pure maple syrup and fresh fruits!

fresh maple syrup being poured onto a stack of green spinach oatmeal pancakes

Maple Syrup being drizzled on a stack of green spinach pancakes

Stack of Spinach Pancakes on a plate with blueberries on top and syrup being drizzled over the top

TIPS & TRICKS 

• there is no difference in this recipe if you use old fashioned oats or quick oats besides the fact that old fashioned oats might take 5 seconds longer to blend

• these pancakes keep pretty well in the fridge and reheat well

Healthy Spinach Oatmeal Pancakes

Healthy Spinach Oatmeal Pancakes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

a naturally gluten-free blender pancake made with no refined sugar and full of healthy spinach

Ingredients

  • 1 1/4 cup oats (old fashion or quick)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup packed spinach
  • 3/4 cup low-fat plain yogurt
  • 1/2 cup milk
  • 1 egg
  • 1 tablespoon honey*
  • 1 tsp vanilla extract

Instructions

  1. Heat griddle (or large skillet) to medium heat about 325-350º F. Lightly grease with oil such as coconut oil or butter.
  2. Add dry ingredients to a blender, oats, baking powder, salt, and cinnamon. Blend on high until oats have become fine, almost like a flour. Empty dry ingredients to a large mixing bowl.
  3. Add wet ingredients to a blender, starting with the spinach (blends better if it goes in first), yogurt, milk, egg, honey, and vanilla. Blend until spinach is broken down to small flecks and smooth.
  4. Add wet ingredients over the dry ingredients in the mixing bowl and gently mix together.
  5. Working in batches, spoon a scant 1/4 cup batter on to the hot griddle. Cook 4-5 minutes until the edges of the pancakes are visibly cooked but the center is still wet and cooked side is brown.
  6. Flip pancakes and cook another 3-4 minutes until pancakes are browned. Serve pancakes immediately.

Notes

*Do NOT give honey to children under 1 year of age. Alternately I have substituted the honey for a packet of stevia, I just add it to the dry ingredients instead of the wet, and they come out just as delicious!

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Nutrition Information:
Yield: 4 Serving Size: 3 pancakes
Amount Per Serving: Calories: 188 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 52mg Sodium: 473mg Carbohydrates: 29g Fiber: 4g Sugar: 8g Protein: 10g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more breakfast recipes? Check out my White Bean Shakshuka or my California Hashbrown Breakfast Pizza.

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