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