Breakfast is always the toughest meal in my household. Schedules tend to be busy in the morning between taking care of the dog, appointments and getting to work on time we often skip out on breakfast. But not anymore, these pancakes are not only a healthy option to kick start your morning you can also make them in advance so you can have breakfast on the go!
These banana spinach oat pancakes are a delicious, easy and healthy breakfast option! Naturally sweetened and loaded with simple nutritious ingredients, these healthy pancakes taste great and are completely blended in my Ninja Bullet; so not only are they fast to make it also means less dishes taunting me in my sink.
Be sure to mill your dry ingredients first and place them in a separate bowl while blending all remaining ingredients. Once the spinach and banana mixture is fully blended you can go ahead and add your milled oats to the blender and combine until smooth.
A hack that I like to use while making pancakes is using a 1/3C scoop to measure out my pancakes in a pan to guarantee similar size pancakes throughout.
Once you have cooked all your pancakes it's time for the toppings. Be playful. You can add your favourite nut butters or berries or maybe even a little whip cream! I decided to top mine with maple syrup, bananas, strawberries and a sprinkle of chia seeds. Delish!
Recipe
Banana Spinach Oat Pancakes
15 Servings 10 Minutes Prep 25 Minutes Total
81 Calories Per Serving
Ingredients
1 1/2C Uncooked Rolled Oats
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 Tbsp Cinnamon
2 Eggs
1/4C Skim Milk
2 Medium Bananas
1 Tbsp Honey
1 Tbsp Melted Coconut Oil
2C Baby Spinach
Directions:
Add oats, baking powder, cinnamon and salt to the blender and pulse until it is a fine powder. Once you have reached desired consistency place in to separate bowl and put aside.
Add eggs, milk, 1 1/2 bananas (save the other half for garnish), honey, coconut oil and spinach to the blender and combine until smooth and silky.
Pour oak mixture to blender and combine until fully incorporated and smooth.
Heat a pan over medium low heat with a little touch of coconut oil.
Portion small circles in pan and cook for 2 minutes per side.
Top finished pancakes with toppings of your choice.
Store remaining pancakes in an air sealed Tupperware. These will last in your fridge for about 4-5 days.
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