Green Pancakes
Prep time
Cook time
Total time
A fun and kid-friendly way to eat your greens!
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 2 cups Earthbound Farm baby spinach leaves (lightly packed)
  • 2 Tbsp water
  • 1 ripe banana
  • 1 tsp vanilla
  • 1 Tbsp sugar
  • 2 Tbsp oil
  • 1 egg
  • ½ cup plain Greek yogurt
  • ½ cup milk (add more at end if needed)
  • 1½ cups all-purpose flour (you can use whole wheat but the pancakes won't be as green)
  • 2 tsp baking powder
  • ½ tsp salt
  • butter for the griddle
  • honey, syrup, fresh fruit or more yogurt for serving (optional)
  1. Place the spinach and water in a microwave safe bowl and microwave on high for 2 minutes, or until spinach has wilted. Stir and let cool slightly. Drain excess water (doesn't have to be completely drained).
  2. Please cooled wilted spinach, banana, sugar, vanilla and oil in a blender and blend until you have a smooth puree. Add egg and yogurt and pulse to combine.
  3. In a separate small bowl, stir together the flour, baking powder and salt. Then add the dry mixture, half at a time, and milk to the blender and pulse gently until just combined. (Be careful not to over-mix, otherwise pancakes will become chewy). Add more liquid if mixture seems to dry -it should be pourable but not runny.
  4. Heat a griddle over medium-low heat. Pour pancake batter onto greased griddle and cook 2-3 minutes or until air bubbles begin to appear in the tops of the pancakes. Flip the pancakes and cook an additional minute.
  5. Remove from the griddle and serve with desired accompaniments.
Recipe by Eating Made Easy at