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.

Green Smoothie Pancakes

Making foods we eat on a daily basis more nutritious is something I have been in to for some time. It’s actually one of the main reasons why I started this blog. It’s a way for me to share with the world my recipes. Also, it inspires me to keep creating new recipes and learn how to make them more nutritious.

One of the ways I like to add more nutritional value to my foods is by adding veggies to them. Especially breakfast foods. I believe that including vegetables in the first meal of the day is very important. It sets for a day of healthy eating and makes sure that you start the day with a healthy meal.

These Green Smoothie Pancakes are a wonderful meal to start your day with a veggie for breakfast. The best part is you won’t even know there is a veggie in these delicious pancakes. Which is great if you have any picky eaters in your house. In addition, these Pancakes are also gluten-free, dairy-free and no-added sugars. They’re fluffy, soft, and tasty.

Health Benefits of Baby Spinach:

• High in Iron
• Extremely rich in vitamin K
• Excellent source of vitamin C, A, and folate,
• Aids digestion
• Alkalizes the body
• Anti-inflammatory
• Reduces risk of cancer
• Loaded with antioxidants
• Promotes bone health

What you need to make these Green Smoothie Pancakes:

Ingredients:

• Almond Flour
• Tapioca Flour
• Eggs
• Baby Spinach
• Applesauce
• Baking Powder
• Ripe Banana
• Almond Milk
• Pink Sea Salt
• Cinnamon
• Vanilla Extract
• Coconut Oil

Equipment:

• Blender
• Griddle
• Mixing Bowls
• Whisk
• Spatula
• Cooling Rack

How to make Green Smoothie Pancakes:

• Step 1– 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. 

• Step 2– In a large mixing bowl, crack eggs into it, add in applesauce and melted coconut oil. Give it a quick whisk. Add in green smoothie and continue to whisk until wet ingredients are mixed together. 

• Step 3– Add in tapioca flour, almond flour, baking powder, and pink sea salt. Whisk together until all ingredients are well blended together and batter has been formed. Make sure there aren’t any traces of flour streaks left.

• Step 4– 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. 

• Step 5– 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.

Tips and Substitutions:

1. 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.
2. Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee. 
3. 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. 
4. 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.
5. 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.
6. 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.

Meal Prepping it:

These Green Smoothie Pancakes are perfect for meal prep. They make a large batch but you can double it and freeze some to contribute to your freezer stash. Thaw out in the fridge and reheat on griddle or pan again.

Like this Green Smoothie Pancakes Recipe? Try these other pancake recipes too:

• Best Gluten-Free Pancakes
• Mint Chocolate Chip Pancakes
• Banana-Berry Sheet Pan Pancakes
• Butternut Squash Chia Pancakes

5 from 1 vote

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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. 

Course Breakfast

Cuisine American

Keyword Green Smoothie Pancakes

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings 10 pancakes

Calories 123 kcal

Author Angelica Arias

Ingredients

• 1 ripe banana
• 2 cups baby spinach
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil (plus more for cooking)
• 2 eggs
• 1/4 cup apple sauce
• 1 cup tapioca flour
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 tsp pink sea salt

Instructions

1. 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.

2. In a large mixing bowl, crack eggs into it, add in applesauce and melted coconut oil. Give it a quick whisk. Add in green smoothie and continue to whisk until wet ingredients are mixed together.

3. Add in tapioca flour, almond flour, baking powder, and pink sea salt. Whisk together until all ingredients are well blended together and batter has been formed. Make sure there aren't any traces of flour streaks left.

4. 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.

5. 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:

1. 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.
2. Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee. 
3. 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. 
4. 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.
5. 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.
6. 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.

Nutrition Facts

Green Smoothie Pancakes

Amount per Serving

Calories

123

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.4

g

Cholesterol

 

27

mg

9

%

Sodium

 

113

mg

5

%

Potassium

 

84

mg

2

%

Carbohydrates

 

15

g

5

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

3

g

6

%

Vitamin A

 

518

IU

10

%

Vitamin C

 

2

mg

2

%

Calcium

 

38

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Recipe, Post and Pictures updated as of 8/12/19