Green Blender Pancakes With Blueberry Cinnamon Sauce

You probably know by now that I am a fan of upping the nutritional content of food. Particularly if I can add green to something!

So when I stumbled upon a great idea for “protein pancakes” from weelicious a while ago that just happened to taste absolutely amazing, I couldn’t help but wonder if there was a way to up the nutrition even further for a healthy, yummy breakfast in the form of pancakes.

I’ve been able to add greens like spinach and kale to smoothies and waffles very easily and successfully without altering the taste whatsoever.

These cottage cheese pancakes are fluffy and soft and really tasty, and have been adapted to be sugar free. They are easy to make gluten free by switching out the flour for your favourite gluten free flour, and gluten-free oats (if needed).

Nothing like a wonderful batch of high protein, high fibre, high “goodness” pancakes to start your day right!

And that blueberry-cinnamon sauce is simple and sugar/sweetener free, but sweet and thick and perfect for pairing with these simple one-bowl pancakes.

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Green Blender Pancakes with Blueberry Cinnamon Sauce

Prep Time

5 mins

Cook Time

25 mins

Total Time

22 mins

 

These one-bowl sugar free pancakes are full of protein, fibre and even veg! They are soft and fluffy, and pair perfectly with my easy blueberry-cinnamon sauce. Gluten free option.

Servings: 6 people

Ingredients

• 6 medium eggs
• 100-200 g bag (2-4 cups) fresh spinach (you can also use kale leaves - remove the stalks though!)
• 600 g (2 cups) full-fat cottage cheese
• 2 teaspoons sugar free vanilla extract
• 2 teaspoons ground cinnamon
• 3 tablespoons xylitol or coconut sugar, optional
• 150 g (1 cup) wholegrain wheat or spelt flour (you can use gluten-free flour instead if needed)
• 50 g (1/2 cup) porridge oats (gluten free if needed)
• 1 and 1/2 teaspoon baking powder (gluten free if needed)
• 1/2 teaspoon bicarbonate of soda (baking soda)
• pinch of sea salt

For the blueberry sauce:

• 150 g (1 cup) frozen blueberries
• 2 teaspoons ground cinnamon
• 1 tablespoon cornflour (cornstarch) or arrowroot powder, optional but thickens the sauce to a more syrup-y jam like consistency

Instructions

1. Blitz the eggs and greens in a food processor until smooth. Add the cottage cheese, vanilla extract, cinnamon and xylitol or coconut sugar (if using) and process until combined. Add the rest of the ingredients and blitz until the batter is smooth.

2. Cook pancakes over medium heat in a little oil or butter for about 1 minute on each side. To keep them warm as you make the rest, keep them in the oven set to 140C/300F/gas 1.

3. To make the blueberry sauce, while the pancakes are cooking, simmer the blueberries in a separate saucepan with the cinnamon and 2 tablespoons water until the blueberries start to break down. Remove the cinnamon stick if using. Mash the blueberries slightly, or blitz in a food processor if you prefer it smooth. If the sauce looks runny, you can thicken it over the heat by whisking in a little cornflour (cornstarch) or arrowroot powder and letting it simmer for another minute or two. Serve over the warm pancakes.