Spinach and Matcha Banana Pancakes

Ingredients:

• 1 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free.

• 2 tsp baking powder, aluminum free

• 1/4 tsp fine salt

• 2 tsps cinnamon

• 2 large eggs

• 1/4 cup milk of choice , (I used unsweetened almond milk)

• 2 medium VERY ripe banana, sub unsweetened applesauce

• 2 tbsp maple syrup or honey

• 2 tbsp melted coconut oil or avocado oil, plus more for cooking

• 1-2 handfuls baby spinach, depending on how green you want them

• 1/3 cup Truvani Matcha Protein Powder

• 1/3 cup Vital Proteins Collagen

• Optional fillings: chocolate chips, walnuts, fresh blueberries

• Optional toppings: honey, peanut butter, blueberries, walnuts

Recipe:

• Add all ingredients into the blender except the protein powder and collagen. Blend until fully mixed.

• Pour the blended mixture into a bowl. Slowly add in the protein powder and collagen, stirring until incorporated.

• On a medium high cast iron skillet or pan, add a touch of avocado or coconut oil. Add pancakes in ~2 inch circles (or whatever your preference) and add desired fillings. When you start to see bubbles form (approximately 2 mins) flip the pancake in one swift motion (a skill!)

• Place cooked pancakes onto a plate and continue with the remaining batter until used.

• Enjoy warm with topping of choice. Let them cool completely before storing leftovers in an air-tight glass container in fridge for 3-4 days or in freezer for up to a month.