Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)
Posted by Lisa on July 10, 2015 / 10 Comments
Green smoothie pancakes are a sneaky way to get some extra greens into your breakfast. And you don’t even taste them – promise.
Now, they say you shouldn’t mess with a good thing. And my classic paleo pancake recipe is currently the #1 most clicked recipe on my website. But…you guys. You’re gonna LOVE these!
I love sneaking in greens and healthy veggies into recipes. It’s one of the reasons I love green smoothies so much. Because if done right, you really don’t taste the greens, but you do get a zap of extra nutrition.
Same goes for these green smoothie pancakes. One batch is loaded with two cups of spinach. Two cups! And hand to heart, you really don’t taste it. Promise.
Once you pile on some delicious macerated blueberries, your body and brain do a tangoed happy dance because you’ve just eaten a gluten-free, grain-free, dairy-free, refined sugar-free, 100% nutrient-dense breakfast. Does it get any better?
Oh yes it does! Here’s what I do with this pancake recipe. I make a double batch, cook the pancakes, then freeze the extras (in a single layer). Once frozen, I place three pancakes into a ziploc, with parchment paper in-between. It’s batch cooking at it’s finest!
Then, when next weekend rolls around, there’s no dirty dishes. All I have to do is pop the frozen pancakes in the toaster and my weekend brekkie is set! Green smoothie pancakes that are easy breazy. It’s the best!
PS – Apologies for the extra number of pics, but I just couldn’t stop myself. I had so much fun photographing this recipe!
- 4 large eggs
- 2 cups baby spinach
- ¼ cup almond milk (or coconut milk)
- ¼ cup coconut flour
- ⅓ cup tapioca flour
- ½ cup almond flour (I use this brand)
- 1 tbsp honey (or maple syrup)
- 1 tsp white wine vinegar
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp salt
- ghee, butter or coconut oil (to coat skillet)
- 2 cups blueberries
- Place all of the liquid ingredients, including the eggs in a high powered blender. Then add all the remaining ingredients except the spinach.
- Blend on medium for 30 seconds until well combined.
- Use a spatula to scrape down the sides of the blender. Add the spinach and blend on high until the spinach leaves are completely blended and the batter is smooth. Set aside.
- Heat a sauce pan on medium heat and add the blueberries. Stir frequently as the blueberries heat and start to break down. Using the back side of a spoon, gently squash some of the blueberries to get more juice. Cook for 4-5 minutes or until the blueberries have become syrup-like, with a few still whole. Turn off the heat.
- Heat a skillet or griddle (I love this one!) on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet (or use my favorite pancake pen!), keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- Serve immediately with the macerated blueberries.
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