Yes, smoothie pancakes.
Last week it was a smoothie bowl, and now I’m on to pancakes.
Like I’ve said, I love how you can pack so much nutrition into smoothies! My kids love them, but not as much for breakfast like me. A ‘special’ breakfast to them is pancakes or French toast (and I try to do ‘special’ breakfasts when Dad is out of town, it helps to keep it fun and not sad when he’s traveling).
We did French toast one day this week and then I decided to try this idea for pancakes.
You should have seen the look on my daughter’s face when I put them in front of her. I wish I had a picture to share.
Let’s just say it wasn’t quite the excitement I was hoping for.
I know, my photography skills are definitely lacking, so that doesn’t help. You can see that these pancakes aren’t the prettiest things you’ve ever seen. If you are super picky about appearance, you can either omit the blueberries so you have a super green pancake (and you’ll be set for St. Patrick’s Day), or double the blueberries so you have purple pancakes. Either way, you’ll improve the look:)
But when my daughter took one bite, she was sold. These got the make-again green light from all three kids, and I will. My kids ate greens for breakfast! Success.
What do you think? Would you try smoothie pancakes?
**If you want to make them gluten-free, I think oat flour will work just fine. I swap that out 1-1 in my peanut butter pancake recipe and it works well.
- 1 cup unsweetened coconut milk (or milk of choice)
- 2 handfuls leafy greens
- 1 tablespoon ground flax
- 1 banana
- 1 cup blueberries
- 1 medjool date (pit removed)
- 1 tablespoon almond butter (or peanut butter)
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- Pinch of sea salt
- Add milk, greens, banana, blueberry, date and almond butter to a high-speed blender and blend until smooth.
- Transfer smoothie to a bowl and add flour, baking powder and salt.
- Beat until smooth.
- Cook on griddle over medium heat.
- For a sweeter pancake, add an additional date or 1 tablespoon maple syrup.