Meal Prep Spinach Banana Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 pancakes
Hands down the most delicious way to each spinach for breakfast, and probably the only way to get your kids to eat spinach for breakfast -- Meal Prep Spinach Banana Pancakes!
  • ½ cup milk of choice
  • 2 cups old fashioned rolled oats
  • 3 ripe bananas
  • 3 whole eggs
  • 2 large handfuls spinach
  • 1 tbsp ground flaxseed
  • 2 tsp cinnamon
  • 2 scoops Vital Proteins collagen peptides {optional}
  1. Combine all ingredients in a high-powered blender.
  2. Blend on high for 2-3 minutes, using a tamper tool to mix as you blend until the batter has a smooth consistency. If you don't have a high-powered blender, you may have to stop and stir with a spoon a few times during the blending process.
  3. Pour batter into medium, non-stick pan over low-to-medium heat {~1/4 cup of batter per pancake}. If not using a non-stick pan, grease or spray with coconut oil.
  4. Cook for 1-2 minutes on each side or until pancakes start to bubble on batter-up side. Then flip and cook till they are golden brown {they cook pretty fast}.
  5. Serve immediately or let cool and save for later.
  6. Option to top with nut butter, syrup, banana and/or nuts {but they are a great on-the-go breakfast or snack on their own too}!
*Store leftovers in the fridge or freezer {store in the fridge for 10 days or in the freezer for 3 months}.
Recipe by Nourish, Move, Love at