Berry Smoothie Pancakes

Turn your Berry Smoothie into a  nutritious pancake in less than 10 minutes. Vegan, nut free with gluten free option.

What if I told you that making pancakes was as simple as making a smoothie, would you believe me?

Well,  I surely wouldn’t lie to you about this one.

Berry smoothies are one of my absolute favorite, post workout drinks. Smoothies are also one of my son’s favorite breakfast options, so I was messing with an idea of starting with a smoothie then adding to it for a naturally sweet, allergy friendly (dairy, egg & nut free), filling breakfast. Then “tada” the Berry Smoothie Pancake was born!

Berry Smoothie Blend:

Start with your smoothie mix: berries, banana, milk (I use coconut milk), yogurt (So Delicious has wonderful vegan & soy free blend yogurt) and some apple cider vinegar (for gut health).

Blend smoothie ingredients together.

Pancake Batter:

Now, let’s add to it, to turn it into a delicious pancake.

Flour, tapioca flour, baking powder, baking soda, chia seeds & a pinch of Himalayan salt get added next. Then blend again.

(Gluten free flour also works well here but be sure to take out both flours and replace with your blend. Don’t forget Xanthan gum is your mix requires it).

Berry Delicious Smoothie Pancakes:

In less then 5 minutes, you’ve just made this awesome berry infused batter. All you have left is to heat up your griddle, pour your batter onto it (1/4 Cups worth makes a nice size pancake) and allow to bake until bubbles start to form. Flip each one then let cook on the other side until light brown and a little crisp.

Serve them up:

Simple is always best for me, but if you like, top with some sliced fruit, a drizzle or two of agave or Grade B maple syrup and a sprinkling of cinnamon. YUM!

Even my son who hates fruit in his pancakes LOVED this one so there is hope for your child too!

Craving more breakfast options?

I’ve got you covered? Be sure to check out:

• Pomegranate Orange Pancake with Orange Maple Glaze
• Fluffy Blender Pancakes
• Apple Pie Smoothie Bowl
• Coconut Flour Pancakes by Wholesome Yum. With a few small tweaks, you can make this dairy & egg free too.

Printable Recipe:

Continue to Content

Berry Smoothie Pancakes

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Turn your smoothie, into a filling and nutritious pancake in less than 10 minutes. Vegan & nut free (with GF option)

Print

Ingredients

• 12 oz berries (if frozen, defrost overnight or in the microwave)
• 1 ripe banana
• 3/4 C. Coconut milk
• 4 TB. Yogurt (So Delicious Dairy Free, plain)
• 2 tsp. Apple cider vinegar
• 1 3/4 C. Unbleached all-purpose flour
• 1/4 C. Tapioca flour
• 1 tsp. Baking powder
• 1 tsp. Baking soda
• 1 TB. Chia seed (white or black)

Instructions

1. Heat griddle to 350° or skillet to medium high.
2. In a blender, blitz together 3/4 of the berries with their juice, banana, coconut milk, yogurt & apple cider vinegar.
3. Add in flours, baking powder, baking soda & chia seeds then blend again until smooth. If batter is too thick, simply add in a little more milk.
4. Fold in remaining berries.
5. Lightly spray your skillet with coconut oil then pour batter onto skillet to make pancakes of desired size.
6. Cook on each side until light and golden with a little crisp.
7. Top pancakes with yogurt, fresh fruit & drizzle of agave or maple syrup.

Notes

Options: Make these gluten free by using flour blend like Bobs 1-to1 Gluten Free Flour mix. Substitute GF mix in place of APF & tapioca flour). Add xanthan gum if your flour requires it.

Enjoy!

If you’re craving more breakfast options, I’ve got you covered? Be sure to check out:

•  Spicy Mango Tango Smoothie
• Pomegranate Orange Pancake with Orange Maple Glaze
• Fluffy Blender Pancakes
• Apple Pie Smoothie Bowl