Green Smoothie Pancakes Recipe

written by Christie Connelly

Green Smoothie Pancakes Recipe

Credit: Christie Connelly

Nothing is more fun than breakfast for dinner, am I right? This dish has all the nutrients of a green smoothie in the irresistible, alluring shape of a pancake. Plus, kids can add all the smoothie ingredients to the blender and mix up the batter with just a little help from an adult to finish them off in the pan.

Serves: 4–6

Ingredients

Method

  • ¾ cup milk of choice
  • 1 tbsp raw almonds
  • 1 tbsp peanut butter
  • 1 tbsp tahini
  • ½ cup chopped banana
  • ½ cup chopped pineapple
  • 1 egg
  • 2 cups chopped kale, tightly packed
  • 1 cup plain flour
  • 2 tsp baking powder
  • 2–3 tbsp coconut oil, for pan-frying
  • Maple syrup, to serve
  1. Place milk, almonds, peanut butter, tahini, banana, pineapple, egg and kale, in that order, in high-powered blender. Blitz until smooth.
  2. Place flour and baking powder in large mixing bowl. Pour in green smoothie and mix until just combined.
  3. Heat non-stick frying pan over medium heat and brush with a little coconut oil. Spoon in 2 tbsp of batter and use back of spoon to swirl into a circle. Wait for bubbles to appear on surface (about 1 min), then flip and cook for 30 secs more.
  4. Keep warm while you repeat with remaining batter to make 8–10 pancakes.
  5. Serve warm with maple syrup.


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Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.