Meal Prep Spinach Banana Pancakes {Husband + Kid Approved}

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! 

Meal Prep Spinach Banana PancakesI’ve loved these meal prep spinach banana pancakes for years, but I love them even more as a mom of a toddler!

Meal prep was part of my weekend routine {when possible} before I ever became a mom. Now as a mom of a 14 month old, I’m more of a meal prep fan than ever; especially since I prep and pack all of his meals for sitters {aka our amazing grandparents who watch Brody B weekly} and daycare.

That said, I’m not a fan of spending hours of my weekend slaving away in the kitchen. So here’s how I typically manage my weekend meal prep: 

  • I make a double batch of these Meal Prep Spinach Banana Pancakes on Saturday or Sunday morning. We enjoy a batch for breakfast and then save the leftovers for Brody B’s breakfast/snacks throughout the week. They are also freezer-friendly, so I like to have a batch in the freezer for the weekends I don’t have time to meal prep!
  • I make a veggie-loaded egg bake on Sunday afternoons or evenings. This is for Brody B’s breakfasts and Tim and I occasionally steal slices too.

Meal Prep Spinach Banana PancakesAnd that’s it!…If I’m doing the bare-bones version of meal prep. Of course, if I’m feeling ambitious or have a more free weekend I also like to meal prep: 

But usually the majority of the food meal prepped is for Brody B, not for my husband or I. Yes, the littlest guy in our household takes up a lot of refrigerator real estate!

So when I find a recipe that all three of us enjoy, I latch on to it!

And that’s why I love these Meal Prep Spinach Banana Pancakes! They’re made with 7 simple, real-food ingredients, easy to meal prep, freezer-friendly, daycare/school friendly {just save the nut butter and nut toppings for weekends at home}, and the whole family gets excited about being served a stack! 

Meal Prep Spinach Banana PancakesI know you want to seem more of Brody B’s meals and meal prep recipes on here {since that’s what you’ve been telling me on Instagram}. So know that more toddler meal prep recipe posts are in the works. In the meantime whip up a double batch of these meal prep spinach banana pancakes!

See below for my personal tips on how to efficiently whip up a batch of these meal prep spinach banana pancakes! 

Meal Prep Spinach Banana Pancakes

Meal Prep Spinach Banana Pancakes

These meal prep spinach banana pancakes are made in a blender. I recommend using a high-powered blender like a Vitamix. I also use the Vitamix Tamper accessory for a smoother blending process.

I always my pancakes protein-packed with the addition of Vital Proteins Collagen. Adding collagen makes these meal prep pancakes a great post-workout meal/snack too!

When I’m at home I top my pancakes with Trader Joe’s mixed nut butter {seriously the most amazing nut butter I’ve ever tasted}, a little syrup, banana slices, and pecans. But the best part about these pancakes is that they are moist and delicious on their own, no toppings needed when you prep and pack them on the go.

In fact, Brody B eats them plain on the regular at daycare. When Brody’s eating them at home I top them with Trader Joe’s mixed nut butter too. 

And since I’ve been getting lots of questions on how I pack Brody B’s meals for daycare, I swear by these glasslock tupperware containers as they are leak-proof!

Meal Prep Spinach Banana Pancakes
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Breakfast
Serves: 12-15 pancakes
Ingredients
  • 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}
Instructions
  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}!
Notes
*Store leftovers in the fridge or freezer {store in the fridge for 10 days or in the freezer for 3 months}.

This post does include affiliate links and I do make a small commission for products purchased using some of the links in this post. Thank you for supporting Nourish Move Love, making the content you see on this blog possible. 

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