Green Smoothie Pancakes Recipe
Celebrate St. Patrick’s Day right this year! These pancakes have all the goodness of traditional whole wheat pancakes, with a bright green color and the health benefits of greens!
Overview
Total time: 01 M 30 S
Servings: 7
Calories: 180
Ingredients
- 1 cup low-fat milk
- 1 cup wheat berries
- 2 cups spinach packed
- 2 tbsp. flaxseeds
- 3 large eggs
- 2 tbsp. granulated sugar
- 1 banana
- 2 tsp. vanilla extract
- 1 tbsp. baking powder
Nutritional Information
- Serving Size: 2 pancakes
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 920mg
- Sodium: 142mg
- Carbohydrates: 31g
- Fiber: 5g
- Sugar: 8g
- Protein: 7g
Instructions
- Add milk, wheat berries, spinach, and flax seeds to FourSide or WildSide+ jar and secure lid.
- Blend on a high speed for 50 seconds.
- Add remaining ingredients to jar and secure lid. Select "Batters" or blend on a Medium-Low speed for 30 seconds.
- Allow batter to rest 5 minutes.
- Heat griddle or other pan over medium to medium high heat and grease. Pour approximately ¼ cup batter onto heated pan and cook approximately 1 minute or until bubbles break the surface of the pancake and the underside is golden brown. Flip and cook for approximately 30 seconds. Repeat with remaining batter.
- Serve immediately, or keep warm in the oven at 200°F loosely wrapped in foil.
Notes
Substitute 1⅓ cup of flour in place of the wheat berries.
How about gluten free alternatives?
I replaced the eggs with Aquafaba, added dairy free coconut yogurt, flax powder, 2 dates and vegan protein powder. The resulting pancakes were cooked on the outside and raw in the center.
Perhaps the grill was too hot, or the dates added too much sugar. I am not quite sure how to better the process.
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