Flourless Green Smoothie Pancakes in a Jiffy

I woke up hungry, craving a high-protein nutritious breakfast. In the fridge I found berries, eggs, spinach, an apple. 15-minutes later I was eating a short stack of green flapjacks loaded with protein. They’re gluten-free, grain-free, low-carb, and bright green! Other pancake recipes use high-carb ingredients like refined flour and sugary bananas. However this recipe will cause no sugar spike or weight gain! The quick berry sauce is so delicious it will make your eyes roll. This recipe is a cousin to my Amazing Green Smoothie Muffins, a meal-in-a-muffin! Serves 2 hungry eaters.

Spinach makes these babies bright green.

Drizzle generously with berry sauce and enjoy!

Paleo-licious Green Smoothie Pancakes



    Berry Sauce:
  • 6 ounces berries, fresh or frozen, such as raspberries, strawberries, and/or blueberries
  • 1 teaspoon sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1/4 teaspoon PureLo Lo Han Sweetener by Swanson, or 1/2 teaspoon raw honey, or your favorite sweetener.
  • Pancakes:
  • 2 large eggs
  • 1 large handful baby spinach (c 50 grams)
  • 1 tart apple like Granny Smith, Fuji, or Pink Lady
  • 2 tablespoons coconut oil, melted but not hot
  • 1/8 teaspoon baking soda
  • 1/2 cup almond meal
  • 3 tablespoons your favorite protein powder
  • 1/8 teaspoon unprocessed salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda


    Berry Sauce:
  1. Blend berries with sweetener, and pour into a small pitcher.
  2. Pancakes:
  3. Place all pancake ingredients into the same blender and blend until smooth.
  4. Heat 2 teaspoons coconut oil in a non-stick skillet over medium low heat until a drop of water sizzles. Pour 3 tablespoons batter for each pancake. Make them small, so they will be easier to flip. Use 2 spatulas to flip. Take care not to cook them too much as they will brown quickly and stick due to so many whole food ingredients. When all the pancakes are cooked, top with sauce, berries and enjoy!


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