Mini Chicken Spinach Pancakes

Baby-friendly mini pancakes packed with tender chicken, sautéed spinach, and simple wholesome ingredients — perfect for lunchtime or freezer-friendly meal prep.

Ingredients

• 1 cup cooked chicken breast, finely shredded or minced

• 1 cup fresh spinach, sautéed/steamed and finely chopped

• 2 eggs

• ½ cup whole-milk yogurt

• 7 tablespoons whole wheat flour

Instructions

1. In a bowl, whisk together the eggs and yogurt.

2. Add in the chicken, spinach, and flour.

3. Stir until you get a thick, scoopable batter.

4. Heat a nonstick pan on medium-low and lightly oil or butter it.

5. Scoop small spoonfuls of batter (2–3 inch pancakes) and gently flatten.

6. Cook 2–3 minutes per side until golden and cooked through.

7. Cool completely before serving or freezing.

Freezing Instructions

• Lay pancakes on a baking sheet in a single layer; freeze 1–2 hours.

• Transfer to a freezer-safe bag.

• Freeze for up to 2 months.

• Reheat in a skillet, microwave, toaster oven, or air fryer.