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 Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Keyword: green pancakes, green smoothie pancakes, paleo pancakes
Servings: 8 pancakes
Topping
- 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
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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.
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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