This green pancake recipe is about to become your favorite Sunday brunch! This show-stopper is plant-based, gluten-free, tastes incredible, and gets you over two servings of fruits and veggies per plate. Let me know if you make it at home!
Green Pancakes with Blueberry Syrup
Enjoy a delightful Sunday brunch with these gluten-free, plant-based green pancakes, served with a homemade blueberry syrup. A perfect way to get over 2 servings of fruits and veggies per plate.
Video
Equipment
Ingredients
Pancake Batter
- 2 medium ripe bananas
- 1 cup buckwheat flour
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup soy milk
- 1 cup baby spinach (packed)
Blueberry Syrup
- 1.5 cups frozen blueberries
- 1.5 tbsp chia seeds
- 1 lemon juice
- 4 tbsp water
- 1.5 tbsp maple syrup
Instructions
- In a bowl, mash the two bananas using a fork. Add the ground flaxseed, baking powder, baking soda, flour, and vanilla extract. Mix until well combined.
- Blend the milk and spinach in a blender until smooth. Add this mixture to the bowl and stir until the batter is smooth and thoroughly combined.
- Heat a non-stick pan on low to medium heat. Pour approximately ¼ cup of batter into the pan. Cook the pancake for a couple of minutes until bubbles form on the top, then flip and cook for another minute. Repeat with the rest of the batter.
- While the pancakes are cooking, prepare the blueberry syrup. In a small pot, combine the frozen blueberries, lemon juice, chia seeds, water, and maple syrup. Bring to a slow boil for 5 minutes, then turn off the heat and mash the blueberries roughly with a fork.
- Serve the pancakes stacked and covered with the blueberry syrup. Enjoy this fantastic breakfast!
Per Serving
Calories 381kcalCarbohydrates 76gProtein 12gFat 7gSodium 638mgFiber 13gVitamin A 1044IUVitamin C 19mgCalcium 197mgIron 4mg
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