Kid-Approved Banana Date Blender Pancakes Recipe

Introduction

These Kid-Approved Banana Date Blender Pancakes are a nutritious and delicious way to start the day. Packed with natural sweetness from dates and banana, plus the added boost of spinach, they’re sure to please even picky eaters. Made easily in a blender, they come together quickly for busy mornings.

Ingredients

• 2 cups gluten free rolled oats
• 1 cup plant based milk (I used homemade almond)
• 1 banana
• 3 cups spinach
• 2 dates, pitted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• coconut oil or butter, for frying
• chia jam* and maple syrup for topping

Instructions

1. Step 1: Add the oats, plant based milk, banana, spinach, pitted dates, baking soda, baking powder, cinnamon, and salt to a high speed blender.
2. Step 2: Blend until smooth. The batter will be thick and sticky because the oats absorb the liquid.
3. Step 3: Heat a knob of coconut oil or butter in a skillet over medium heat until hot.
4. Step 4: Use a 1/4 cup measuring spoon to scoop the batter and shape it into circles on the skillet.
5. Step 5: Cook the pancakes for 2-3 minutes on each side, until golden and cooked through.
6. Step 6: Serve warm topped with chia jam and maple syrup.

Tips & Variations

• For easy portioning, use a 1/4 cup measuring spoon to scoop and shape the batter in the pan.
• Try swapping spinach for kale or adding a handful of frozen berries for variety.
• Use dairy or other plant milks if preferred; the recipe is flexible.
• Make chia jam by heating 1 cup blueberries until soft, mashing them, then mixing in 1 tablespoon chia seeds. Let cool to thicken.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven to keep them crispy. You can also freeze the pancakes by layering them between parchment paper in a freezer-safe bag for up to 2 months; reheat from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without a high speed blender?

A blender with good power is ideal for smooth batter, but you can pulse in regular blender or food processor. You may need to blend longer for a smooth consistency.

Can I omit the spinach if my kids don’t like it?

Yes, you can leave out the spinach if desired, though it adds nutrients and a hint of color. You might try finely chopping it or blending it well to make it less noticeable.

Kid-Approved Banana Date Blender Pancakes Recipe

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★★★★★

4.8 from 51 reviews

These Kid-Approved Banana Date Blender Pancakes are a wholesome, gluten-free breakfast option packed with nutritious ingredients like spinach, bananas, and dates. Blended to a perfect batter consistency, these pancakes are easy to prepare and cooked on the stovetop until golden brown. Topped with homemade chia jam and maple syrup, they offer a delicious and healthy start to your day, perfect for the whole family.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 7–8 large pancakes or 10–12 mini pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups gluten free rolled oats
• 1 cup plant based milk (homemade almond milk recommended)
• 1 banana
• 3 cups spinach
• 2 dates, pitted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

For Frying

• coconut oil or butter, for frying

Toppings

• chia jam (see recipe below)
• maple syrup

Chia Jam Ingredients

• 1 cup blueberries
• 1 tablespoon chia seeds

Instructions

1. Prepare the Batter: Add gluten free rolled oats, plant-based milk, banana, spinach, dates, baking soda, baking powder, cinnamon, and salt to a high speed blender. Blend all ingredients until you achieve a thick and sticky batter consistency, thanks to the oats absorbing the liquid.
2. Heat the Pan: Place a skillet or frying pan over medium heat and add a knob of coconut oil or butter. Allow it to melt and become hot enough for cooking.
3. Cook the Pancakes: Use a 1/4 cup measuring spoon to scoop batter and shape it into pancake rounds in the skillet. Cook each pancake for 2-3 minutes on one side until bubbles begin to form on the surface and edges look set, then carefully flip and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
4. Make the Chia Jam: While cooking pancakes, heat 1 cup of blueberries in a small saucepan over medium heat. As the berries release their juice, mash them gently with the back of a wooden spoon. After about 10 minutes, remove from heat and stir in 1 tablespoon of chia seeds. Transfer the jam to a glass jar and let it cool and thicken before serving.
5. Serve: Stack the cooked pancakes on a plate and top with the homemade chia jam and a drizzle of maple syrup. Enjoy warm for a nutritious breakfast.

Notes

• The batter will be thick due to the oats soaking up the liquid; using a 1/4 cup spoon helps shape the pancakes evenly.
• If you prefer a thinner batter, add a splash more plant-based milk before blending.
• You can substitute spinach with kale or omit it for a milder taste but the green adds nutrients and color.
• Homemade almond milk provides great flavor, but any plant-based milk works well.
• Chia jam can be made ahead and stored in the refrigerator for up to a week.
• These pancakes freeze well; reheat in a toaster or skillet for a quick breakfast.

Keywords: banana pancakes, gluten free pancakes, blender pancakes, healthy breakfast, kid-friendly pancakes, spinach pancakes, plant-based pancakes