Kid-Approved Banana Date Blender Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
