If you’re looking for a soft, nutritious pancake recipe for your little one that doesn’t include banana, these spinach avocado pancakes are the perfect solution. They’re naturally creamy from avocado, packed with iron-rich spinach, and soft enough for babies and toddlers to self-feed!
This recipe is especially great for baby-led weaning, busy mornings, or meal prep for the week. The texture stays moist and tender, making them ideal for 1-year-olds who are still mastering chewing skills.
Why you’ll love these spinach avocado pancakes
These pancakes are:
- Naturally sweet without added sugar
- Soft and easy to chew
- Full of healthy fats for brain development
- Rich in iron from spinach
- Perfect for baby-led weaning
- Freezer-friendly
The avocado keeps them fluffy and moist, while the spinach blends right in without overpowering the flavor.
Tips for babies and toddlers
- Cook on low heat to keep them soft and moist.
- If the batter feels too thick, add 1 tablespoon milk.
- If it feels too thin, add 1 tablespoon flour.
- Cut into finger-length strips for easy self-feeding.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Serving ideas
Serve these pancakes plain or with:
- Plain whole milk yogurt
- Mashed blueberries or strawberries
- Thin spread of nut butter (if safely introduced)
- Soft scrambled eggs on the side for extra protein
Spinach Avocado Pancakes for Babies and Toddlers
If you’re looking for a soft, nutritious pancake recipe for your little one that doesn’t include banana, these spinach avocado pancakes are the perfect solution. They’re naturally creamy from avocado, packed with iron-rich spinach, and soft enough for babies and toddlers to self-feed!
Servings: 20 2″ pancakes
Ingredients
- 1 ripe avocado
- 1 egg
- ¼ cup whole milk
- 2 tablespoons plain whole milk yogurt
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ cup fresh spinach small handful
- Tiny pinch salt optional
Instructions
- Add avocado, egg, milk, yogurt, and spinach to a blender. Blend until completely smooth and bright green. This ensures there are no spinach pieces for little ones.
- Pour the mixture into a bowl and gently stir in flour and baking powder. Mix just until combined. Do not overmix.
- Heat a lightly greased pan over low heat. Scoop about 2 to 3 tablespoons of batter per pancake.
- Cook for about 2 to 3 minutes per side. Flip when bubbles form and the edges look set. Cooking on low heat ensures the inside cooks through without browning too quickly.
- Let pancakes cool completely before cutting into strips or bite-sized pieces.
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