Dinosaur Blender Pancakes
Dairy free, Nut free, Soy free, Vegetarian
About the recipe
These vibrant green Dinosaur Blender Pancakes are packed with spinach, banana & oats. Quick to blend, perfect for lunchboxes or pram snacks.
Parents, toddlers and little dinos alike, you’re going to love this one. These Dinosaur Blender Pancakes are a weekday breakfast hero: quick, easy, and actually eaten.
They get their fun green colour from a sneaky handful of spinach (which you can’t taste!) and are packed with slow-releasing oats, natural sweetness from banana, and nourishing fats. Plus, because everything is thrown into the blender, there’s hardly any mess – just blend, pour, and cook!
They’re the perfect size for snack boxes or little hands in the pram, and you can even get your tiny dino-helper involved in naming ingredients or flipping them like flying pterodactyls
Suitable From
Around 8 months+, once your baby is managing soft finger foods and common allergens like egg and oats have been introduced and tolerated.
Allergen Info
- Contains: Egg, oats (check for gluten-free if needed), and dairy if using milk or butter
- Dairy-Free Option: Use plant-based milk and coconut oil
Storage
Fridge: Store cooked pancakes in an airtight container for up to 3 days
Freezer: Freeze in layers for up to 3 months — defrost and lightly reheat in a pan or toaster
Batter: Can be made ahead and stored in the fridge overnight — stir before cooking
Ingredients
1 large ripe banana (around 1 cup mashed)
2 eggs
1½ cups rolled oats
1 cup spinach (fresh or frozen)
½ tsp cinnamon
2 tsp baking powder
⅓ cup milk of choice
1 tbsp ghee, butter, or coconut oil (plus more for cooking)
Method
Add all ingredients to a blender and blend until smooth.
Let the mixture sit for 10–15 minutes to thicken — this helps the oats absorb moisture and creates fluffier pancakes.
Heat a non-stick frying pan over medium heat and add a little ghee or oil. Once hot, pour 2–3 tablespoons of batter per pancake.
Cook for around 2 minutes or until bubbles appear and the edges start to set. Flip and cook the other side until golden brown.
Tip: These take slightly longer than traditional pancakes to cook through, so lower the heat if they’re browning too fast before the centre sets.
Ingredient Swaps
-
Banana → Use stewed apple or pear for a milder, less sweet version
-
Milk → Any milk will work (dairy, almond, oat, coconut etc.)
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Spinach → Try kale or omit.
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