Green Smoothie Pancakes
These Green Smoothie Pancakes make for the perfect weekend breakfast or brunch. Fluffy, soft, and nutritious made with wholesome ingredients. Gluten-free flours, baby spinach, banana, and applesauce. They're absolutely delicious and super healthy.
Ingredients
- 1 ripe banana
- 2 cups baby spinach
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup tapioca flour
- 1 cup almond flour
- 1 tsp baking soda
- pinch pink sea salt
- 1/4 cup apple sauce
- 2 eggs
- 1 tbsp melted coconut oil (plus more for greasing)
Instructions
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Add banana, baby spinach, vanilla extract, cinnamon, and unsweetened almond milk to a blender and blend for about 40-60 seconds until smooth conistency is reached. Set aside.
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In a large mixing bowl combine tapioca flour, almond flour, baking soda, pink sea salt and whisk together until all ingredients are well blended together.
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In a separate mixing bowl, crack eggs into it, add in applesauce and melted coconut oil. Whisk together until all ingredients are well blended together once again.
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Pour wet ingredients and blended ingredients into dry ones and whisk until batter is formed. Make sure there aren't any traces of flour streaks left.
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Lightly grease pan or griddle with coconut oil and bring to a medium-high heat. Measure about 1/4-1/3 cup of batter at a time and pour on to heated griddle or pan. Cook pancakes for about 3-4 minutes on first side. Gently and slowly stick a spatula under pancake. If it smoothly goes through without getting stuck, it means that the pancake has cooked on that side and is ready to be flipped. Flip over and cook second side of pancake for another 2-3 minutes. Repeat until all pancake batter is cooked through.
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Place cooked pancakes on a cooling rack and keep warm. Serve pancakes while they're still warm and top with banana slices and a drizzle of maple syrup; or any other favorite toppings. Keep any leftover pancakes refrigerated for up to 3-5 days.
Recipe Notes
Tips and Substitutions:
- Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time.
- Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee.
- Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped.
- Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
- Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft.
- Want to make these egg free?- Use 2 flax eggs instead. Mix 2 tablespoons of flax meal with 6 tablespoons of water in a small bowl. Let it sit for 15 minutes. Use in substitution of eggs in the recipe.
How to store your Green Smoothie Pancakes:
Pancakes are great to make ahead and store in the fridge or freezer for the week ahead. Store your pancakes in a silicone bag as it helps them stay fresh for up to 3-5 days. Freeze in a silicone bag to for up to 1-2 months.