Dessert

Kid-Approved Banana Date Blender Pancakes Recipe

ByClara Bennett December 19, 2025December 19, 2025

Introduction

These kid-approved banana date blender pancakes are a wholesome and delicious way to start the day. Packed with naturally sweet ingredients and spinach, they’re easy to make and perfect for a healthy breakfast the whole family will enjoy.

A stack of three green pancakes with a cooked, slightly browned surface sits centered on a white plate covered in a small orange and green floral pattern, topped with a spoonful of glossy dark purple berry compote and some syrup dripping down the sides. To the top left, there is a white plate with three more green pancakes showing their browned textured edges, and to the bottom right, a glass bowl filled with the same dark purple berry compote with syrup is partially visible. The table surface is a warm wooden color, contrasting with the white marbled texture background. In the top right corner, a yellow cup with a pink flower inside adds a touch of color alongside a tipped-back amber glass pitcher holding syrup. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place all ingredients except the coconut oil or butter into a high-speed blender. Blend until smooth. The batter will be thick and sticky due to the oats absorbing the liquid.
Step 2: Heat a knob of coconut oil or butter in a skillet over medium heat. Once hot, pour batter onto the pan to form pancakes, cooking each for 2–3 minutes per side until golden and cooked through.

Tips & Variations

Try swapping spinach for kale or adding a handful of berries to the batter for extra flavor.
Use ripe bananas for natural sweetness, and adjust the number of dates if you prefer a sweeter pancake.
For a fun topping, make chia jam by heating 1 cup of blueberries over medium heat, mashing as they release liquid. After about 10 minutes, turn off the heat and stir in 1 tablespoon chia seeds. Let cool until thickened.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. These pancakes also freeze well—freeze in a single layer and thaw or toast when ready to eat.

How to Serve

A stack of three green pancakes is placed in the center of a white plate with an orange and green floral pattern. The pancakes have a soft, slightly crumbly texture and are topped with a thick, dark purple berry compote that drips slightly down the sides. A small puddle of syrup with a few berries sits off to the side on the plate, mixing with berry juice stains. In the background, there is a glass of dark iced coffee with ice cubes, a shiny gold creamer pitcher, and a vase filled with purple flowers, all set on a wooden surface. The overall scene is bright, with natural light coming through a window, and the background shows white tiled walls with a white marbled texture on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, using gluten free rolled oats ensures the pancakes are gluten-free. Just double-check that your oats are certified gluten-free to avoid cross-contamination.