Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)
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.
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!
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.
Enjoy!
Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)
from votes Prep: 20 minutes Cook: 15 minutes Total: 35 minutes Servings: 8 pancakes PrintPinReviewSaveSaved
Description
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.
Ingredients
4 large eggs2 cups baby spinach1/4 cup almond milk, coconut milk or cashew milk1/2 cup almond flour1/3 cup tapioca flour1/4 cup coconut flour1 tbsp honey, or maple syrup1 tsp white wine vinegar1 tsp vanilla1/2 tsp baking soda1/4 tsp saltbutter, ghee or coconut oil, to coat the skillet
Topping
2 cups blueberries1 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
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.
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 Course: Breakfast Cuisine: American Keyword: green pancakes, green smoothie pancakes, paleo pancakes
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