Sneaky Spinach Blueberry Pancakes are a wholesome and delicious comfort food breakfast the whole family will love! Whip up these tasty and fun (all natural) coloured pancakes made from Tiny Tummies fresh handcrafted baby food.
This post is sponsored by Tiny Tummies. My Kitchen Love did receive compensation, monetarily and product, although I only support brands I love, and as always, all opinions expressed are my own.
I first spotted Tiny Tummies at the Vancouver Healthy Family Expo 2017. I had been hearing great feedback from some friends with babies first starting solids and I wanted to see for myself what their product was all about. As I began to introduce myself, I gave Baby Lucy a small sample of Tiny Tummies’ Tree Fruit Blend and before I could even get my name out the sample was gone. Lucy inhaled it (even after countless samples I’ve been giving her at the show). She had 3 more samples before I could pull her away.
I was very excited to be asked to partner with Tiny Tummies and bring you this recipe for Sneaky Spinach Blueberry Pancakes. How great is it sneak in some spinach at breakfast with your little one? I’ve always been of the opinion that if I get breakfast off on a good foot with my kids, the rest of the day’s meals might not be perfect, but this way I’ve got one nutritious meal in them.
The best part is Tiny Tummies is 100% organic and packed with plant based foods good for your baby. They come in individual sized frozen containers. This is pure brilliance. Tinny Tummies is frozen to keep freshness and all those good nutrients in the food. No preservatives, salt or sugar need apply. With great flavours like “Scrumptious Squash” (I’m thinking muffins with this vegetable packed flavour) and “Heroic Greens” that contain peas and apples to make it the perfect level of natural sweetness and texture babies love.
These pancakes came out the craziest colour blue, but it was such a success with all 3 of my kids. My twins actually argued over who was going to eat the last pancake and I’d be lying if I didn’t say that I wanted that last pancake (I split it between them of course). I didn’t add any sweetener in this recipe. It’s all fruit and vegetables that are bringing in a touch of sweetness. Plus, if your kids are older you might be giving them a tad of maple syrup with these pancakes so any added sweetener is unnecessary.
Pancakes are a great freezer option. Make few extra and park some wax paper between the pancakes before freezing in an airtight container or freezer bag. Take out as many as you need and toast in the toaster. Breakfast in mere minutes!
To find out more and where to buy Tiny Tummies check out their website, here.
- 1 x 156 grams 1 container Tiny Tummies "Jack's Sneaky Spinach Blend"
- 1 cup milk
- 1 egg
- 1 1/4 cup all-purpose flour preferably organic
- 2 tsp baking powder
- 1 tsp coconut oil or other vegetable oil
In a large bowl whisk together Tiny Tummies "Jack's Sneaky Spinach Blend", milk, and egg. Sift flour and baking powder over top of liquid mixture.
Preheat coconut oil* in a large skillet over medium heat.
Using 1/4 cup measuring cup, scoop batter and cook in skillet, about 3-5 minutes per side or until the pancakes start to puff up and bubbles appear.
Serve plain or with blueberry syrup (take one cup of blueberries and slightly smash with 2-4 tbsp of maple syrup).
*coconut oil should be used up to 350° F for cooking purposes. In this recipe I really liked the additional flavour it provided the pancakes. If you're concerned about the level of heat please use another vegetable oil instead (such as canola or grapeseed oil).