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

Green Pancakes with Blistered Blueberries


  • 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


  • 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.

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1 Comment
  • Bev
    March 20, 2020

    Intrigued by these pancakes…..we eat a whole food plant base no oil lifestyle…can you suggest how i could adapt this recipe? Could I substitute all almond milk and use whole wheat flour? Could I substitute flax for the eggs? Thanks so much for your feedback….would love to see you post more wfpbno recipes as well. Stay safe.