We are always ready for fun recipes; especially around the holidays and St. Patrick’s Day is no different.
Just like any other household, pancakes are a big hit! This year I have been experimenting with many recipes to swap in more natural ways to create food coloring.
These pancakes are deliciously colored with one cup of fresh baby leaf spinach that you can’t smell or taste, which makes it a perfect serve on St. Patrick’s Day. They are 100 percent delicious and don’t need a drop of syrup with the dark chocolate morsels in the mix.
These pancakes weren’t just tested on my crew, but with an entire grade of students. This recipe received the ‘thumbs up’ approval from all of the taste-testers and as a result, there is already a batch wrapped in waxed paper, placed in a freezer bag and frozen for upcoming busy days.
When we freeze our pancakes for weekday breakfasts on the run, we prefer to heat them in a toaster verses the microwave, which can make them a bit soggy.
Here is our recipe for a St. Patrick’s Day (or any day) yummy breakfast, that’s fun to share.
Chocolate mint chip pancakes
• 1 cup spinach, fresh baby leaf
• 4 oz. cinnamon applesauce
• 1 egg
• 3 tablespoons raw sugar
• 1 cup milk
• 1 1/2 cups all-purpose, unbleached flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 – 2 drops mint or peppermint extract
• 3/4 cup mini dark chocolate morsels
Place the spinach, applesauce, egg, sugar, milk, flour, baking powder, salt, vanilla & mint extracts into a blender.
Blend the ingredients until the spinach is fully blended into the batter & the batter has turned green. There should not be any leafy green.
Stir in the chocolate morsels. Cook the pancakes over medium to low heat on a griddle pan that has been coated with non-stick cooking spray.
All of your typical pancake toppings. Although you may find extra sweetness isn’t needed, maple syrup and some whipped creme is traditional.
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