Green Smoothie Pancakes with Macerated Blueberries Healthy for Breakfast

Life Style: Green Smoothie Pancakes are a secret way to incorporate some extra green veggies into your breakfast. In this case, we’re quietly consuming two full cups of spinach and you won’t even be able to taste it! I love adding greens and healthy vegetables to dishes. I made this with my gluten-free zucchini bread and it’s one of the reasons I love green smoothies. Because if done right, you won’t actually taste the greens, but you will definitely get the extra nutrition.

Material

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 tablespoon honey, or maple syrup

1 teaspoon white wine vinegar

1 teaspoon vanilla

1/2 tsp baking soda

1/4 tsp salt

Butter, ghee or coconut oil for applying on the pan

Top layer

2 cups blueberries

1 tbsp honey

Method

Place all liquid ingredients, including eggs, in a high-powered blender. Then add all the ingredients except spinach.

Blend on medium speed for 30 seconds until well mixed.

Use a spatula to scrape down the sides of the blender. Add the spinach and blend on high flame until the spinach leaves are completely mixed and the batter becomes smooth. Cancel.

Heat a saucepan over medium heat and add the blueberries and honey. As the blueberries heat through and begin to break down, stir frequently.

Using the back of a spoon, gently crush some blueberries to extract more juice.

Cook for 4-5 minutes or until the blueberries are syrupy but still somewhat intact. turn of summer.

Heat a wok or pan over medium-high heat and coat with butter, ghee or coconut oil.

Pour the batter into the pan, keeping your pancakes about 3 inches in diameter. Cook for 2-3 minutes, then flip and cook for 1-2 more minutes.

Serve immediately with macerated blueberries.