Green Pancakes with Blistered Blueberries

With St. Patrick’s Day next week and a bundle of kale in my fridge, I knew I had to make this recipe for you guys. Introducing the easiest way to squeeze in vegetables to a brunch: green pancakes with blistered blueberries! I used both kale and spinach because it’s what I had on hand but feel free to add any greens to the recipe. The blistered blueberries create a syrup that really balances these delicious flavors. Make for a St. Patrick’s Day surprise in the morning for the kids or any weekend if you just want to use up the last of those veggies! Enjoy xo

Green Pancakes with Blistered Blueberries

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Ingredients

  

• 1 large handful kale
• 1 large handful spinach
• 2 organic whole eggs
• 1 cup full fat coconut milk
• 3/4 cup almond milk
• salt and pepper to taste
• pinch of ground nutmeg
• 1 tsp cinnamon
• 9 tbsp almond flour
• 9 tbsp cassava flour
• 2 tbsp collagen i like @withinusnatural
• ghee — enough to grease your pan
• 1 cup blueberries

Instructions

 

• In a blender, add your greens, eggs, milks and spices. Blend until smooth.
• Pour blender contents into a large bowl and whisk in both flours and collagen.
• Heat ghee in a pan or on a griddle and ladle out a pancake. Cook until one side is brown and then flip. Continue making pancakes until you run out of batter, transferring them to your serving plate after each one.
• Add more ghee to your pan and add your blueberries, stirring consistently and allowing them to blister, open and become a syrup. Pour blueberries over pancakes and serve warm.