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Spinach Mint Pancakes

Bright green pancakes adapted from Kitchen Cyclone. They're green from spinach but they taste minty, so you can tell kids, "It must be the mint leaves!"

Course Breakfast
Cuisine American
Keyword mint, pancakes, Spinach
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 3 large handfuls baby spinach
  • 1/4 cup honey or agave syrup
  • 1 1/2 cups almond milk
  • 1 egg
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Place spinach, honey or agave syrup, almond milk, egg, and vanilla and peppermint extracts in a blender and blend for 1-2 minutes until spinach is evenly broken down. Pour the mixture into a mixing bowl.

  2. Add the flour, baking powder, baking soda, and salt to the mixture and whisk until combined. Stir in chocolate chips.

  3. Heat a griddle or pan to 350 degrees. Pour batter on griddle in approximately 1/4 cup increments to make large pancakes, or 2-3 tablespoons to make smaller pancakes. Heat until lightly brown on one side; flip; brown the other side; and then repeat until all pancakes are cooked.