5 from 27 votes
Green Smoothie Pancakes with Macerated Blueberries (gluten-free, paleo)
These pancakes integrate baby spinach and almond-based flours into a batter blended with eggs, almond milk, and natural sweeteners. They yield tender, lightly browned cakes with a smooth texture. The accompanying macerated blueberries provide a warm syrup-like topping that balances sweetness and acidity, enhancing the pancakes without overpowering their subtle vegetable and nut flavors.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
8
pancakes
Calories:
2734 kcal
Course:
Breakfast
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 pancakes
Amount Per Serving
Calories 2734
% 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.