Kid-Approved Banana Date Blender Pancakes Recipe
These Kid-Approved Banana Date Blender Pancakes are a nutritious, gluten-free breakfast option packed with wholesome ingredients like rolled oats, banana, spinach, and dates. Blended together for convenience and cooked on the stovetop, they offer a delicious way to sneak in greens and natural sweetness. Topped with homemade chia jam and maple syrup, these pancakes are sure to please both kids and adults alike.
- 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, Vegan
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
- coconut oil or butter, for frying
Toppings
- chia jam (recipe below)
- maple syrup
Chia Jam Ingredients
- 1 cup blueberries
- 1 tablespoon chia seeds
Instructions
- Prepare the Batter: Blend all main ingredients—gluten free rolled oats, plant based milk, banana, spinach, pitted dates, baking soda, baking powder, cinnamon, and salt—in a high speed blender until smooth. The batter will be thick and sticky due 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 heat until melted and shimmering.
- Cook the Pancakes: Spoon the thick batter into the hot skillet, forming 7-8 large pancakes or 10-12 mini pancakes. Cook each pancake for 2-3 minutes until bubbles form on the surface and the edges appear set, then flip carefully and cook the other side for another 2-3 minutes until golden brown.
- Make the Chia Jam: In a small saucepan, heat the blueberries over medium heat. As the berries release their juices, mash them gently with the back of a wooden spoon. After about 10 minutes of simmering, turn off the heat and stir in the chia seeds. Pour the mixture into a glass jar and allow it to cool and thicken before serving.
- Serve: Top the fluffy pancakes with the homemade chia jam and drizzle with maple syrup for an extra touch of sweetness. Serve warm and enjoy!
Notes
- The batter will be thick because of soaked oats, so use a spoon to scoop it rather than pouring.
- Use ripe bananas and soft dates for optimal natural sweetness and smooth blending.
- Spinach adds nutrients but is mild enough to blend seamlessly into the batter without overpowering flavor.
- Chia jam can be stored in the refrigerator for up to a week.
- For a nut-free version, substitute almond milk with another plant-based milk like oat or rice milk.
- Be careful when flipping the pancakes as the batter is thick and sticky.
- Adjust cooking time slightly depending on pancake size.
Keywords: banana pancakes, gluten free pancakes, vegan pancakes, healthy breakfast, blender pancakes, spinach pancakes, date sweetened, chia jam, plant based
