With St. Patrick’s Day here soon, my tot is loving these soft, lightly sweetened and wildly green Whole Wheat Spinach Pancakes!
We don’t normally do a lot for St. Patty’s Day but as our Poppy get older I think that’s going to change. Let the parades and green food overdose begin!
Although I am not Irish at all, I can totally get behind enjoying good old Irish comfort food, Irish beer and green fun. We use to drink green beer back in the day before our tiny humans came along and that has evolved into making green pancakes ☘☘☘
Let talk about these green guys. First off don’t be alarmed that they are whole wheat and packed with spinach. They don’t actually taste like spinach at all! Instead they are lightly sweet, very delicate and great at soaking up a dab of butter and maple syrup.
For us these pancakes are a great way to feed greens to our toddler because she won’t touch spinach otherwise. Plus this recipe incredibly easy. So easy in fact, that she normally makes them herself!
To make them, all you need are a few ingredients and a blender. No mixing or string necessary. Poppy adds the ingredients into the blender and then presses the button. Letting her make these pancakes makes her way more excited to eat them.
In honor of St. Patrick’s Day, we will be munching on these whole wheat spinach pancakes most of the week with fun toppings! Sprinkles, whipped cream, syrup, peanut butter, chocolate chips, or berries! Who knows, maybe we’ll go crazy and make some green whipped cream 🤩
Hope you and yours have a lovely week filled with lots of fun family activities and green food!
Ingredients
- 1 1/2 cup packed fresh spinach
- 1 cup Buttermilk
- 1 large egg
- 1 tablespoon olive oil or coconut oil (melted)
- 2 tablespoon maple syrup
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Extra butter grilling pancakes
Instructions
- Add spinach and wet ingredients in a blender. Blitz ingredients. Then add dry ingredients and blitz until completely combined.
- Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 2 tablespoons of the pancake mixture onto the pan or griddle to make several mini pancakes. Cook for about 2 minutes or until they show bubbles. Flip pancakes and cook for 1 more minute.
- Repeat cooking process for the rest of the batter. Enjoy warm with butter and maple syrup or your favorite pancake toppings.
Notes
These pancakes save for 3 days in the fridge or can be frozen for a up to 1 month. They are delicious as breakfast or even a fun dinner served with eggs and bacon.
Recipe slightly adapted from Weelicious.
Originally posted 2018-03-13 01:26:00.
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