I woke up hungry this morning. What’s for breakfast? My body wanted something nutrient-dense, and more filling than a smoothie. Strange, as my book Good Morning Paleo has 165 amazing breakfast recipes, but none of them felt right today. Out came the apples, green powder, chia seeds, and 15 minutes later I was enjoying a pile of Green Smoothie Pancakes with blended AppleBerry Sauce so delicious it made me dizzy. Whew! I dare you to try these easy pancakes! You won’t be disappointed. Even better, they’re gluten-free, grain-free, and Paleo. You can’t beat nutrient-dense whole food with luscious flavor that doesn’t cause weight gain or destabilize your blood sugar. This recipe is an evolutionary cousin to my Amazing Green Smoothie Muffins, a meal-in-a-muffin! Serves 2 hungry eaters.
- 2 large eggs (about 110 grams out of the shell)
- 1 small handful greens such as fresh parsley or spinach leaves
- 2 tablespoons chia seeds
- 1 tart apple such as Granny Smith, Fuji, or Pink Lady, cored, in chunks
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon pure vanilla extract
- 1/3 cup almond meal
- 2 tablespoons your favorite green powder
- 2 tablespoons your favorite protein powder
- 1/8 teaspoon unprocessed salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 2 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 1/2 tablespoons raw honey, or your favorite sweetener.
- 2 to 4 tablespoons filtered water if needed to thin the batter
- 2 tablespoons coconut oil for frying
- 1 tart apple such as Granny Smith, Fuji or Pink Lady, cored, in small chunks
- 1 large handful berries (I used blackberries for red color)
- 1 tablespoon sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoons raw honey, or your favorite sweetener.
- 2 teaspoons lemon juice
- 1/4 teaspoon ground cinnamon
- 3 thin slices fresh ginger root, diced (optional)
- 1-2 tablespoons filtered water if needed to thin
- Place all the wet ingredients into a food processor: eggs, greens, chia seeds, apple, oil, and vanilla. Mix well until liquefied. (You can also blend the wet ingredients in a blender.)
- To the ingredients in the food processor, add the dry ingredients: almond meal, green powder, protein powder, salt, cinnamon, baking soda, and sweetener. Mix well. If the batter is too thick, add a few tablespoons of water to thin until it reaches your desired consistency. (You can also mix the dry ingredients in a mixing bowl and pour in the blended wet ingredients.)
- Heat 1 tablespoon coconut oil in a non-stick skillet over medium heat. When a drop of water sizzles on the surface, it is ready. Spoon the batter into the skillet carefully to make 2 smallish pancakes at a time. Adjust the heat if necessary. Cook for 2-4 minutes. When they are firm enough to move, loosen them on the bottom with a thin spatula (carefully, they tend to stick), and flip them over to cook the other side. Repeat for all the pancakes, oiling the pan for each batch. Place finished pancakes on a serving plate covered with a cloth to stay warm.
- Meanwhile, put all the sauce ingredients into any blender: apple, berries, sweetener, lemon juice, cinnamon, ginger, and water if needed. Blend well. Pour over pancakes and serve.