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 with the foods we are eating. These pancakes are deliciously colored with 1 cup of fresh baby leaf spinach that you can’t smell or taste making it a perfect serve on St. Patrick’s Day. They are 100% delicious & 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 several guests at our home counters and with over 100 kids at a local school. This recipe received the ‘thumbs up’ approval from all of the taste-testers.
One of the things I LOVE about pancakes is that you can easily cook up an extra batch or two, let them cool completely & wrap each one individually in waxed paper, place them in a freezer bag & freeze them for a quick ‘grab & go’ breakfast on busy days.
When we freeze our pancakes for week day breakfasts on the run, we prefer to heat them in a toaster vs. the microwave, which makes them a bit soggy. Here is our recipe for St. Patrick’s Day (or any day) yummy breakfast fun;
Mint Chocolate Chip Pancakes by Jodie Fitz
1 cup spinach, fresh baby leaf
4 oz. cinnamon applesauce
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. Jodie Fitz