Go Back
+ servings
Stack of spinach and avocado green pancakes on a yellow plate.

Green pancakes with Spinach & Avocado (BLW & Toddler Friendly)

These delicious and healthy green pancakes are made with spinach and avocado with no dyes! It's the perfect baby led weaning recipe as these green pancakes are loved by kids, toddlers, babies, and adults! They are so quick and easy to make!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 pancakes
Calories 268kcal


  • 1 cup oat flour gluten free if needed
  • 4 eggs

  • 1/2 avocado
  • ¾ cup ripe mashed banana
  • ½ cup frozen spinach
  • 1 tbsp ground flax seed
  • Butter coconut oil or olive oil, for cooking


  • Add all of the ingredients to a blender and puree until smooth.
  • Heat the butter, oil or coconut oil in a large nonstick skillet over medium heat. Cook the pancakes on either side- about ¼ cup at a time – until golden brown.
  • Serve to your baby lukewarm.



  • Since we are using oat four in this spinach pancake recipe instead of regular flour to keep it gluten free, it tends to yield a thicker batter. For this reason, you won’t get the same bubbling effect to indicate when the pancake is ready to be flipped. So instead, look for browning around the edges of the pancakes to indicate flipping time.
  • While oats are naturally gluten-free, if you are making this for someone with a wheat allergy, be sure to make sure the oats were processed in a facility that is gluten-free as there could be cross-contamination. You can also get certified gluten-free oat flour if you prefer for this BLW green pancake recipe.


Calories: 268kcal | Carbohydrates: 30g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 85mg | Potassium: 482mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2580IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2.7mg