These spinach banana pancakes are the most delicious way to eat spinach for breakfast. A healthy breakfast option made with just a few simple ingredients. These pancakes are a favorite breakfast among my kids and a great option to prep and stash in the freezer!
I’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. With kids and busy schedules, I meal prep as often as I can!
That said, I’m not a fan of spending hours of my weekend in the kitchen. So here’s how I typically manage my weekend meal prep:
I make a double batch of these spinach banana pancakes on Saturday or Sunday morning. We enjoy a batch for breakfast and then save the leftovers for 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!
The most delicious way to eat spinach for breakfast (and probably the only way to get your kids to eat spinach for breakfast). These Spinach Banana Pancakes are a great addition to your meal prep (and freezer-friendly!).
Ingredients
Scale
1/2 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 collagen peptides (optional)
Instructions
Combine all ingredients in a high-powered blender.
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.
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.
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).
Serve immediately or let cool and save for later.
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 4-5 days or in the freezer for up to 3 months).
Prep Time:10 mins
Cook Time:2 mins
Category:Breakfast
Cuisine:pancakes
Spinach Banana Pancakes FAQs
Can These Spinach Pancakes Be Made Ahead Of Time?
Yes! This is one of my favorite breakfast recipes to meal prep. Cook as directed and let cool completely. Store in an air-tight container in the fridge for 4-5 days, reheating in the microwave or toaster oven. Or, store in your favorite freezer safe container. To reheat, take them out as needed to thaw in the fridge overnight or pop them into the microwave or toaster oven.
Do I Need A High-Speed Blender To Make These?
These meal prep spinach banana pancakes are made in a blender. I recommend using a high-speed blender (I use a Vitamix). I also use the Vitamix tamper accessory for a smoother blending process. If you don’t have a high-powered blender, try blending in smaller batches or stop and stir with a spoon a few times.
How To Make Spinach Banana Pancakes
These spinach banana pancakes are a nutrient-dense, healthy way to start your day. Here’s what you need:
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