Breakfasts, Dairy-Free, Gluten-Free, Grain-Free
Comments 6

Hawkcakes with Blueberry Syrup

HawkcakesOkay, this one is for all the Seahawks fans out there—a.k.a. 12s—on the first “Blue Friday” of the official season. Although I am confident that even if you aren’t a fan, you will enjoy these pancakes all the same.

Sunday’s kickoff is at 10am, so there was really just one way to go with the game day “snacks”: brunch! Adding spinach to the pancake batter makes these delicious Hawkcakes both green, and healthy. And I promise you, you will not taste it even a little.

Have a great weekend, everyone–go Hawks!

Hawkcakes with Blueberry Syrup
3 to 4 Servings | Grain-Free, Gluten-Free, Dairy Free
Ready in: 40 min

First, make the Blueberry Syrup—find the recipe here. And then the Hawkcakes…

2 bananas
4 eggs
2 teaspoons oil (I used sunflower)
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup tapioca flour/starch
1 cup of spinach
Optional: extra blueberries and chopped kiwi fruit.


  1. In a blender, process all ingredients until smooth.
  2. Coat a griddle or large skillet with cooking spray.
  3. On medium-high heat, spoon pancake batter in to skillet, 1-1/2 tablespoons at a time. Cook until bubbles rise and pop on the surface, 1 to 2 minutes. Flip and cook second side until golden brown, 1 to 2 minutes.
  4. Top with Blueberry Syrup and fruit.

Hawkcakes Hawkcakes

Wanna know another thing that’s good on these pancakes and still makes ’em Hawk-ified? Blueberry lavender cashew cream cheeseSecret Spinach Grain-Free Pancakes


    • OMG–I mentioned it in the intro, but hadn’t put spinach in the ingredient list!! I’m SO glad you commented!! (Seriously, I’m dying that it had been this way for so long–thanks so much for your question! :))


    • Oh, and thank you so much for the lovely compliments in your original comment–it’s so nice to hear. Thanks for saying, Hi!


  1. Pingback: “Hawkcakes” with Blueberry Syrup | Mackenzie Schieck

  2. Pingback: Blueberry Syrup | Pine and Crave

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