Put all the ingredients in the blender glass: spinach, oats, yogurt and banana and blend at maximum speed until you have a homogeneous mass.
Pour the batter into a pitcher and let stand for 10 minutes.
Heat a nonstick skillet over medium-high heat and brush it with a little oil or butter. When it is hot, add small amounts of the dough with the jug. Be careful not to add too much, keep in mind that it spreads and the pancakes must be small.
Cook a bit and when the pancakes start to bubble and the edges look solid, flip them over. The dough is quite thin, so make sure you cook until you start to see the bubbles and the bottom is solid, or you won’t be able to flip them.
When they are golden brown on both sides, remove them from the pan and let them cool completely. The pancakes will be much firmer as they cool and the flavor of the yogurt softens.
Serve them for your baby on a plate with a side dish: peanut butter, applesauce, guacamole, etc.
Tricks and tips
They are not your typical fluffy, thick pancakes. They are somewhat moist and not sweet, but they are perfect to accompany them with other foods, whether sweet or salty: peanut butter, almond butter, yogurt, tomato sauce, etc.
These pancakes are thin so you can easily turn them into fun roll ups. Just spread any of the above suggestions on the pancake and then roll it up.
If you accompany them with a food rich in vitamin C (citrus, kiwi, peppers…) you will improve the absorption of iron.
