• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 8

Green Smoothie Pancakes

  • Recipe Submitted by on

 Ingredients List

  • 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
  • topping
  • 2 cups blueberries
  • 1 tbsp honey


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

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