By The Toasted Pine Nut
Spinach Blender Pancakes
10 steps
Prep:5minCook:15min
These Spinach Blender Pancakes are perfect for your St. Patrick's Day celebration or any weekend brunch! I love that they're packed with nutrients from the spinach, gluten free, and paleo!
Updated at: Thu, 21 Nov 2024 16:03:14 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
4
Low
Nutrition per serving
Calories222.9 kcal (11%)
Total Fat17.7 g (25%)
Carbs10.2 g (4%)
Sugars7.6 g (8%)
Protein6.4 g (13%)
Sodium81.3 mg (4%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Place the almond milk, vanilla, coconut sugar, ghee (coconut oil or butter works), spinach, almond flour, flax meal, and baking power in the blender.
Step 2
Separate the egg yolks from the whites.
Step 3
Place the whites in a large bowl and add the yolks to the blender too.
Step 4
Blend all the ingredients together until combined and set aside.
Step 5
Use a handheld mixer to whip the egg whites.
Step 6
Once you get firm white peaks from the egg whites, transfer them to the blender and fold in with the pancake batter.
Step 7
Grease a skillet and warm it for a minute over high heat.
Step 8
Turn the heat down to medium-low and use a 1/4 measuring cup to scoop a couple small pancake circles onto the pan.
Step 9
Keep the heat at medium-low and flip once the edges firm up and no longer look wet.
Step 10
Note: these don’t bubble in the center like traditional pancakes.
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