Description
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