Mint Chocolate Chip Pancakes are a fun way to include spinach in a recipe. The spinach serves as a natural food dye. This breakfast recipe is picky eater approved.
Mint Chocolate Chip Pancakes
We are always in the mood for delicious, but fun recipes. These Mint Chocolate Chip Pancakes certainly fill that desire. While this breakfast recipe is scrumptious and fun all year long, it’s especially perfect to serve for a little St. Patrick’s Day breakfast yum.
Pancakes are always a big hit and I can’t wait for you to try my mint chocolate chip combo.
What makes this recipe green? Well…it’s naturally colored with 1 cup of fresh baby leaf spinach. Say What? Say Yes!
You can’t smell the spinach, you can’t taste the spinach and this recipe has been picky eater approved many times over; trust me. 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 the counter over the course of many years. And, I’ve taken them on the road with my Market 32/Price Chopper Kids Cooking Club travels . This recipe has always received the ‘thumbs up’ approval from all of the taste-testers.
Here is the recipe for you to blend, stir and flip for your family….
- 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. NOTE: There should not be any leafy green.
Pour the batter into a bowl. 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.
Make Ahead/Freeze Ahead: I often double this recipe. Let the pancakes cool, wrap each one in parchment or waxed paper. Then I place them in a freezer bag and freeze for busy weekdays.
Heating Leftovers: Whether the pancakes have been frozen or stored in the refrigerator, we prefer to heat them in a toaster vs. the microwave, which makes them a bit soggy.
St. Patrick’s Day Magic: Place all of the ingredients in the blender with the spinach at the bottom covered by all of the ingredients before inviting the kids to come and blend the ingredients in the blender. If they haven’t made these before the batter will turn green as they blend = leprechaun magic fun.
Want more Green Breakfast Yum? Check out my Green Eggs and Ham Recipe. It’s deliciously easy and incorporates more spinach into the mix with a whole different fork full of green with more spinach you can’t taste!