Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)


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Green smoothie pancakes are a sneaky way to get some extra greens into your breakfast. In this case, we’re sneaking in two full cups of spinach – and you won’t even taste it!

green smoothie pancakes with macerated blueberries

Now, they say you shouldn’t mess with a good thing. And my classic paleo pancake recipe is one of the most popular recipes on my website. But…you guys. You’re gonna LOVE these!

I love sneaking in greens and healthy veggies into recipes. I’ve done it with my Gluten-Free Zucchini Bread and 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 believe me when I say, you really don’t taste it. Especially once you pile on some delicious macerated blueberries, that are drizzly sweet.

(gluten-free, paleo) Green Smoothie Pancakes with Macerated Blueberries. These light and fluffy pancakes get a health boost with blended spinach - that you can't taste.

(gluten-free, paleo) Green Smoothie Pancakes with Macerated Blueberries. These light and fluffy pancakes get a health boost with blended spinach - that you can't taste.

But the bonus in this green smoothie pancake recipe is that they’re completely gluten-free, grain-free, dairy-free, refined sugar-free and a 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!

(gluten-free, paleo) Green Smoothie Pancakes with Macerated Blueberries. These light and fluffy pancakes get a health boost with blended spinach - that you can't taste.

Then, when next weekend rolls around there’s no dirty dishes for breakfast. 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.

For more delicious breakfast recipes, make sure to check out my Baked Eggs in Avocados, Clean Green Smoothie Bowl, Healthy Breakfast Casserole and Arugula, Asparagus and Avocado Breakfast Salad.


(gluten-free, paleo) Green Smoothie Pancakes with Macerated Blueberries. These light and fluffy pancakes get a health boost with blended spinach - that you can't taste.

(gluten-free, paleo) Green Smoothie Pancakes with Macerated Blueberries. These light and fluffy pancakes get a health boost with blended spinach - that you can't taste.

Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)

5 from 8 votes
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 8 pancakes
Author: Lisa Bryan


These green smoothie pancakes are a delicious way to eat more greens. They're gluten-free and paleo-friendly and topped with sweet macerated blueberries.



  • 2 cups blueberries
  • 1 tbsp honey


  • Place all of the liquid ingredients, including the eggs into a high-powered blender. Then add all of the remaining ingredients, except the spinach.
  • Blend on medium speed 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 and honey. 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 of the heat.
  • Heat a skillet or griddle on medium-high heat and coat with butter, ghee or coconut oil.
  • Spoon the batter onto the skillet, keeping your pancakes approximately 3 inches in diameter. Cook for 2-3 minutes, then flip and cook an additional 1-2 minutes.
  • Serve immediately with the macerated blueberries

Lisa's Tips

  • When it comes to making evenly sized pancakes, I swear by my pancake pen. And it does help to flip the pancakes if they're kept to about 3-inches in diameter.
  • The high-powered blender I use for this recipe is my Vitamix 3500. It's so versatile! Make sure to check out all the Vitamix Recipes I make with it.


Calories: 273.4kcal | Carbohydrates: 21.4g | Protein: 10.7g | Fat: 16.4g | Saturated Fat: 5g | Cholesterol: 194.1mg | Sodium: 326.4mg | Fiber: 4.4g | Sugar: 6.2g
Course: Breakfast
Cuisine: American
Keyword: green pancakes, green smoothie pancakes, paleo pancakes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi, we loved the green smoothie pancakes so much that I tripled the recipe and froze them for future day breakfast or dessert! I wrapped enough for me and my husband in plastic wrap for one breakfast then added all of them in a freezer bag. Perfect for quick healthy meal. Thank you!5 stars

  2. Love your pancake recipes I think I’ve tried them all.  However this recipe is awesome and I think it would be a great  one to promote on Halloween for Kids! 5 stars

  3. Lisa, this recipe is incredible!!! Not only did you manage to make perfectly fluffy, gluten & dairy-free, nutrient-dense pancakes, but these are also absolutely DELICIOUS! And the macerated blueberries make the perfect topping. 👏🏻

    I’ve been cooking your recipes for years and you never cease to amaze me. Your website is incredibly well built; your recipes are mouthwatering, fool-proof and so well explained; and I just love your kind, calm energy. Thank you so much! 

    Ok. This was my Downshiftology appreciation comment. Haha!

    (To all : yes, these pancakes are perfect. Make them.)5 stars

  4. Too eggy for my taste, but if I knew the recipe would still work with half the number of eggs, I would try it again.

    It looks gorgeous, though, and I love how it sneaks in green veg for breakfast.

  5. Is it okay to use regular milk and regular flour for this recipe if you don’t have problems with thoee products? I am allergic to almonds, so I can’t use almond milk or almond flour, and the other milks and flours are difficult to find in Korea.

    1. Hi Matthew – unfortunately, all flours bake very differently, so they’re not easily replaceable. I’d recommend finding another recipe that uses regular flour.

  6. I love your website! It gave me a lot of inspiring to cook healthy food, thank you!
    I have a question, for this green smoothie pancake recipe, is it suppose to be sweet or salty? I see the ingredient contains maple syrup and salt, so I am a little confused.5 stars

  7. Thank you so much!
    This is a so good yet healthy recipe for my paleo breakfast!
    I did not have cassava flour but I replaced it with arrow root and it did the trick.
    So unbelievable that it does not taste spinach at all. My husband did try to find this mysterious ingredient but with no success :)5 stars

    1. Hi Carole – This is definitely a great recipe for sneaking in some greens :) Excited to hear both you and your husband loved these pancakes!

  8. OMG these are sooooo goooood! I’m already addicted to your “basic” pancakes (my go to breakfast or dessert when I feel like something sweet), but tried these ones this time. I added some maple syrup and a small persimmon over one green pancake and went to heaven! Who would have thought that a spinach-enriched super healty dessert could be so incredibly satisfying?5 stars

  9. These were great!! Made them for our St. Patricks day breakfast. The whole family approved (including 3.5 year old and 6.5 month old!!) I used maple so the baby could try them. Very quick and easy too!! 5 stars

  10. Hi! I really want to make these for my family, but I have an allergy to tapioca/cassava. Any chance there’s a way to amend this recipe so I can enjoy as well?

    1. If you can eat arrowroot powder, I’d sub that in for the tapioca. If not, then you could try it with more almond flour and a smidge more coconut flour. Hope that helps! :)

      1. I forgot to mention I made these with arrowroot instead of tapioca and it works perfectly!!

      2. Wonderful! So happy to hear that! Glad the whole family could enjoy them. :) x

  11. I just made these with some slight tweaks with what I had on hand but they were delicious!! Not near as pretty green as yours but so good!

  12. Excited to try this recipe! Question on the flours… is it possible to
    just use 1 type vs buying all 3? If so, which one would be best to
    use? Thanks!

    1. Great question Jamie! The three different gluten-free flours function quite differently in baking. Coconut flour is super absorbent and dense, almond flour is great but on it’s own can be too “nutty” and the tapioca flour adds more fluff and volume. So together, they’re work perfectly! I don’t think these would turn out the same with just one flour, but you could try just almond + tapioca or almond + coconut flour. You might have to tweak the ratios to get a good result. Hope that helps! :)

  13. Never apologize for extra photos of a delicious recipe – makes the pancakes that much more enticing! Can’t beat a stack of pancakes that’s tasty, vibrant, and nutritious.