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 time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large eggs
- 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)
- 2 cups blueberries
- 1 tbsp honey
Instructions
- 1
Place all of the liquid ingredients, including the eggs into a high-powered blender. Then add all of the remaining ingredients, except the spinach.
- 2
Blend on medium speed for 30 seconds, until well combined.
- 3
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.
- 4
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.
- 5
Heat a skillet or griddle on medium-high heat and coat with butter, ghee or coconut oil.
- 6
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.
- 7
Serve immediately with the macerated blueberries