Mint Chocolate Chip Pancakes are for Breakfast – they are Naturally colored and delicious at Every Bite

mint chocolate chip pancakes

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mint chocolate chip pancakes

Delicious Mint Chocolate Chip Pancakes

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 the counter over the course of a few days.  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 & frozen for upcoming 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

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.  

35 Comments on “Mint Chocolate Chip Pancakes are for Breakfast – they are Naturally colored and delicious at Every Bite”

    1. Hope it was a HUGE hit! It’s not a lot, but if you sneak your way through the day it adds up…

    1. Hope they were a hit! Mine only knew there was spinach because they are used to me hiding veggies in almost EVERYTHING – lol!

  1. I can’t wait to try these! I didn’t do anything green this year because we just found out my daughter is allergic to artificial food coloring. I’ll have to mix these up without the kids watching so they don’t turn up their noses before trying them (they always like the things I sneak veggies into as long as they try them before they know I put veggies in!)

  2. Healthy and fun- what a great combination! These pancakes sound delicious for breakfast, brunch, or even a fun dinner. Thank you for bringing these to Treasure Box Tuesday! 🙂

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  6. Thanks for sharing your recipe at Inspire Me Monday at Create With Joy! I am SUCH a mint junkie! I am filing this recipe away for future reference (I think this could be dangerous lol!)

  7. Mint and Chocolate Chip a great combination. Thanks so much for sharing your recipe with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    1. I love that we don’t add anything else to them (i.e. on top) – they are great to heat, grab & go!

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