parents, toddlers, and little dinos alike! We are thrilled to share with you a delightful and nutritious recipe that has become a family favorite in our nest – Dinosaur Blender Pancakes! 🦕🥞 Designed with busy mornings and tiny taste buds in mind, this scrumptious meal is so quick and easy to whip up that you and your little dino-helpers will be chomping down on these pancakes in no time.

These pancakes will still have everyone roaring in delight since they taste amazing and have a fun, dinosaur-green hue thanks to the spinach. Plus, these pancakes make an excellent pram snack or lunchbox snack as they’re relatively low-mess and portable – perfect for your ravenous little raptors on the go.

To make life even easier, this recipe takes advantage of an all-in-one blender so that you can blend, pour, and cook, with minimum fuss and washing up. It also provides countless opportunities for you and your kiddos to bond and have fun during the process. Try asking them to name the ingredients of the pancakes or create stories about dinos exploring a breakfast jungle – the possibilities are endless!

Dinosaur Blender Pancake

Looking for a hassle-free, nutritious breakfast recipe for busy mornings? Look no further than these banana-oat-spinach blender pancakes! They're not only easy to make and clean up, but they are also a great balanced meal to keep our little ones fueled throughout the day.

Print Recipe Pin Recipe

Course 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Breakfast, Fritters, lunchbox, Snack

Servings 8 pancakes

Equipment

• 1 frying pan

Ingredients

  

1x2x3x

• 1 large ripe banana approximately 1 cup mashed
• 2 eggs
• 1.5 cups rolled oats
• 1 cup spinach fresh or frozen
• 1/2 tsp cinnamon powder
• 2 tsp baking powder
• 1/3 cup milk of choice
• 1 TBSP cooking oil ghee, butter or coconut oil

Instructions

 

• Add all of the ingredients to a blender and blend until smooth.
• Let the mixture sit for 10-15 minutes, this will help the pancakes thicken up
• Heat a frying pan over medium heat, and add your ghee or coconut oil. Once the pan is hot, add 2-3 TBSP of the batter to the frying pan for each pancake, and cook for around 2 minutes, until the pancakes rise a little and you see some bubbles forming.
• Flip the pancakes and cook until golden brown underneath.

Notes

These pancakes take a little longer than a traditional pancake to cook through, so if you find they are burning and not cooking throughout, your pan is too hot. Decrease the heat so that the pan isn’t smoking and cook for a longer time until cooked through.

 

These pancakes will last 3 days in the fridge, or you can pre-make the batter ahead of time and cook fresh in the morning! Freezer friendly for up to 3 months.

Tried this recipe?Let us know how it was!