Go Back
+ servings
(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.
Print Recipe
5 from 5 votes

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

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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Breakfast
Cuisine: American
Keyword: green pancakes, green smoothie pancakes, paleo pancakes
Servings: 8 pancakes
Calories: 273.4kcal
Author: Lisa Bryan

Ingredients

  • 4 large eggs
  • 2 cups baby spinach
  • 1/4 cup almond milk coconut milk or cashew milk
  • 1/2 cup almond flour
  • 1/3 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tbsp honey or maple syrup
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • butter ghee or coconut oil, to coat the skillet

Topping

  • 2 cups blueberries
  • 1 tbsp honey

Instructions

  • 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

Notes

  • 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.

Nutrition

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