Recipes.

Green Smoothie Pancakes with Macerated Blueberries

By Lisa Bryan


I Quit Sugar - Green Smoothie Pancakes
  • 8 pancakes servings
  • Prep - 20 mins
    Cooking - 15 mins
  • Total - 35 mins
I Quit Sugar - Green Smoothie Pancakes

These aren't your ordinary pancake recipe. These Green Smoothie Pancakes from Lisa Bryan are chock-a-block full of spinach, making these a super healthy breakfast treat.  

Servings: 8 pancakes
Preparation: 20 mins
Cooking: 15 mins

Tags: , , , , , ,

Ingredients

  • 4 large eggs.
  • 2 cups baby spinach leaves.
  • 1/4 cup almond or coconut milk.
  • 1/4 cup coconut flour.
  • 1/3 cup tapioca flour.
  • 1/2 cup almond meal.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon white wine vinegar.
  • 1 teaspoon vanilla.
  • 1/2 teaspoon baking soda.
  • 1/4 teaspoon sea salt.
  • ghee, butter or coconut oil, to coat skillet.
  • 2 cups blueberries, to serve.

Directions

1. 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.

2. 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.

3. Heat a saucepan 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.

4. Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil. Spoon the batter onto the skillet, 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.

5. Serve immediately with the macerated blueberries.


Note

Love the idea of adding veggies to your pancakes? Try out these Pumpkin Pancakes and these Pea Pancakes.

I Quit Suagr - Green Smoothie Pancakes with Macerated Blueberries by Downshiftology

These aren't your ordinary pancake recipe. These Green Smoothie Pancakes from Lisa Bryan are chock-a-block full of spinach, making these a super healthy breakfast treat.

Ingredients

  • 4 large eggs.
  • 2 cups baby spinach leaves.
  • 1/4 cup almond or coconut milk.
  • 1/4 cup coconut flour.
  • 1/3 cup tapioca flour.
  • 1/2 cup almond meal.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon white wine vinegar.
  • 1 teaspoon vanilla.
  • 1/2 teaspoon baking soda.
  • 1/4 teaspoon sea salt.
  • ghee, butter or coconut oil, to coat skillet.
  • 2 cups blueberries, to serve.

Directions

1. 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.

2. 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.

3. Heat a saucepan 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.

4. Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil. Spoon the batter onto the skillet, 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.

5. Serve immediately with the macerated blueberries.

Note

Love the idea of adding veggies to your pancakes? Try out these Pumpkin Pancakes and these Pea Pancakes.

I Quit Suagr - Green Smoothie Pancakes with Macerated Blueberries by Downshiftology

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