Green Smoothie Pancakes with Wild Blueberry Syrup | My Diary of Us
Green Smoothie Pancakes with Wild Blueberry Syrup
15 mins prepServes 4
Whip up a batch of extra fluffy Green Smoothie Pancakes, made with no sugar and three whole cups of spinach, topped with a no-sugar wild blueberry syrup. Adaptable with non-dairy milk and flax egg for dietary preferences.
Add all pancake ingredients (Whole Wheat Flour, spinach, 1 tsp Vanilla, Chia Seeds, Milk choice, 1/2 Cup Mountain Zevia, Egg, Baking Powder, Hemp Seeds, Turmeric, Crack Black Pepper, Collagen Peptides) into the blender and process until smooth. Add 1 tsp coconut oil to a griddle and cook on one side until bubbles form, then flip and cook for 1-2 minutes more on the other side.
For the syrup: Add all syrup ingredients (Wild Blueberries, 1 Tbsp Mountain Zevia, 1 tsp Vanilla, Lemon Juice, Liquid Stevia) to a saucepan and cook down for 5-10 minutes until syrupy consistency. Can store in the fridge for up to two weeks. These pancakes also freeze beautifully.
