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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME10

TOTAL TIME20

Servings 2

Course Breakfast

Cuisine American-Inspired

Keyword 20 mins or less, bananas, blueberries, chia seeds, easy breakfast, gluten-free, High Protein, lemon, maple syrup, plant-based, soy milk, spinach

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

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!

Video

Nutritional Information - Per Serving