Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)
User Reviews
5
Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)
Description
Green Smoothie Pancakes combine large eggs, baby spinach, almond milk, almond, tapioca, and coconut flours, along with honey, white wine vinegar, vanilla, baking soda, and salt. The batter is prepared in a blender, ensuring the spinach is thoroughly incorporated for a uniform green color and smooth texture. The pancakes are cooked on a buttered skillet in small rounds, promoting even cooking and easy flipping.
The topping features blueberries heated with honey until they release juice and develop a syrupy consistency with some whole berries remaining. This warm fruit topping offers a pleasant contrast to the mild pancakes both in taste and texture.
Serving immediately after cooking preserves the pancakes’ tender crumb and the topping’s freshness. Using a pancake pen or keeping pancakes about three inches in diameter helps achieve uniform size and easier flipping. The recipe suits those looking for a gluten-free, nutrient-inclusive breakfast with a fresh fruit accompaniment.
A high-powered blender simplifies the blending process, but a regular blender can be used with adequate blending time. The pancakes hold their shape well and maintain a delicate balance of spinach flavor and sweetness from the honey and berries.
Ingredients
- 4 egg large
- 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
- Maintaining pancake size around three inches helps with even cooking and easier flipping.
- A high-powered blender like a Vitamix ensures even blending of spinach into the batter.
- Serve pancakes immediately to enjoy their tender texture and warm blueberry topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 2734 kcal
% Daily Value*
| Calories | 273.4kcal | 14% |
| Carbohydrates | 21.4g | 7% |
| Protein | 10.7g | 21% |
| Fat | 16.4g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 194.1mg | 65% |
| Sodium | 326.4mg | 14% |
| Fiber | 4.4g | 18% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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