Chocolate Spinach Pancakes
on Feb 02, 2023, Updated May 05, 2025
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Mornings in our household can be a whirlwind, especially with two energetic toddlers ready to start their day. Finding a breakfast that’s both quick to prepare and packed with nutrition is always a win. That’s why these Chocolate Spinach Pancakes have become a staple in our kitchen.
At first glance, the combination of chocolate and spinach might seem unusual. But trust me, the cocoa powder masks the spinach flavor entirely, leaving you with rich, chocolatey pancakes that are secretly loaded with greens. It’s a delightful way to sneak in some veggies without any complaints from the little ones.
These chocolate spinach pancakes take literally minutes to make and are perfect for toddlers, and parents! I wouldn’t give them to babies under 1, because of the chocolate. Besides that, anyone will enjoy these pancakes and get a nice serving of veggies while doing it.
Why Chocolate Spinach Pancakes are Perfect for Toddlers
Quick & Easy – Ready in under 10 minutes with minimal prep.
Nutritious – Packed with spinach for added vitamins and minerals.
Kid-Approved – The chocolate flavor masks the spinach, making it appealing to picky eaters.
Customizable – Easily adapt the recipe with different flours or egg substitutes to suit dietary preferences.
What You Will Need
- 1 Banana- adds the sweet flavor
- 1 Egg- see substitution below
- 1/4 cup flour- I use whole wheat
- 1 handful Spinach- the ingredient that adds the nutrition and the fun color
- 1 tbsp cocoa powder- gives these delicious pancakes their chocolaty flavor
- 1 tsp baking powder
How to Make Healthy Chocolate Pancakes
1. Blend the Ingredients:
In a blender or food processor, combine 1 ripe banana, 1 egg, ¼ cup whole wheat flour, 1 tablespoon cocoa powder, 1 teaspoon baking powder, and a generous handful of fresh spinach. Blend until the batter is smooth and the spinach is fully incorporated.
2. Prepare the Pan:
Lightly spray a non-stick skillet or griddle with cooking spray and heat over medium heat.
3. Cook the Pancakes:
Pour small amounts of the batter onto the heated skillet to form pancakes. Cook for 2–3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip carefully and cook the other side until done.
4. Serve and Enjoy:
Remove the chocolate spinach pancakes from the skillet and let them cool slightly. Serve warm, optionally topped with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup.
Substitutions
- Eggs- you can substitute a flax egg for the egg.
- Flour- you can substitute almond or oat flour.
- Banana: Swap with applesauce or mashed sweet potato for a slightly different flavor and texture.
Storing Extra Chocolate Pancakes
Allow pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a zip-top bag for up to two months. To reheat, microwave for 30-second intervals until warmed through.
Common Questions
How do I make these spinach pancakes gluten-fee?
- Yes! Simply substitute almond flour or gluten-free all-purpose flour for the wheat flour. You may need to adjust the amount of liquid, as almond flour absorbs more moisture.
Can I use either fresh or frozen spinach?
- Absolutely! If using frozen spinach, make sure to thaw and drain it well to remove excess water before adding it to the batter.
Can I make these healthy pancakes ahead of time?
- Yes, you can! Cook the pancakes and store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to two months. Reheat in the microwave or a skillet for the best texture.
More Hidden-Veggie Breakfasts for Toddlers
Spinach Waffle Pops – These fun, colorful waffle pops are packed with hidden spinach, making them a perfect kid-friendly breakfast or snack. Crispy on the outside, soft on the inside—my kids love them!
Chocolate Veggie Muffins – These rich and moist chocolate muffins are packed with hidden spinach, making them a delicious way to get some greens into your diet. Perfect for a healthy snack or breakfast, these muffins are chocolatey goodness with a veggie boost!
Banana Avocado Pancakes – A creamy, wholesome twist on classic pancakes! These banana avocado pancakes are naturally sweetened, super fluffy, and packed with healthy fats—ideal for a nutritious start to the day.
Spinach Muffins – Moist and flavorful, these spinach muffins are a great way to introduce greens into your breakfast or snack routine. Packed with spinach and a touch of sweetness, they’re perfect for picky toddlers.
Made these Chocolate Spinach Pancakes? I’d love to see how they turn out! Tag me on Instagram @reallittlemeals and share your pancake creations with me!
Chocolate Spinach Pancakes
Ingredients
- 1 banana
- 1 egg
- 1/4 cup flour, I use whole wheat flour
- 1 tbsp cocoa powder
- 1 handful spinach
- 1 tsp baking powder
Instructions
- Blend ingredients together in blender or food processor.
- Spray a pan with cooking spray.
- Over medium heat, cook pancakes until cooked through on both sides, about 2-3 minutes on each side.
- Serve warm, optionally topped with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so good! My oldest is a very picky eater and she ate them all!
Yay that makes me so happy!!
This recipes are the best they’re all very easy and delicious
That makes me so happy to hear!
My toddler didn’t like it but I ate it and thought it was pretty good💕
They taste good! But they kept falling apart in the pan and I could hardly flip the pancakes. I used almond flour – would that have created the issue or over-blending the ingredients?
My toddler of 2 1/2 years old has become extra picky with vegetables at the moment or anything green!! She only left 3 of the pancakes, literally ate all of them while I was still making them!