No-Dye Green Pancakes
Green Eggs and Ham, I do not like them Sam-I-Am! At our house we don't really like them either and so we do Green Pancakes and.........um......orange oranges? Not exactly sure what our traditional green pancake side is, but we do have the green pancakes down! I am definitely not one to sneak veggies into things so that my kids don't know, and then think they will somehow magically end up liking veggies one day. But I am a huge proponent of amping up the nutrition in our food by adding fruits and veggies when possible into things we are already eating. Sometimes my kids know and sometimes they don't, but I always tell them when they ask. And I think at this point they just assume there is a fruit or veggie in everything and they are just ok with it :)
But for those of you with incredibly picky eaters who are desperate to get some fruits or veggies into your kids, we will NOT judge you for sneaking them in. So if you are wondering, 'Will my kids taste the spinach in these pancakes?' The answer is NO! They really truly taste like regular pancakes. My kids wanted them with syrup, but you can also serve them with yogurt and fruit, a berry sauce, peanut butter and jam........whatever you like! Be prepared to have your world rocked.
In order to make your pancakes green, follow these steps. It is important if you want a pancake without spinach chunks (ewe - chunks is the grossest word) that you blend the following ingredients first by themselves to make a smooth almost milk-like mixture. Then just mix the wet and the dry like usual.
Pour your batter onto a hot, greased griddle or pan and cook until golden on both sides. I was trying to experiment how to get the green not to turn brown, and although I wasn't completely successful, I think the key is to cook at a lower heat and cook just until done. Give it a whirl and see if you are able to do it!
No-Dye Green Pancakes
- 4 cups spinach leaves
- 2 large eggs
- 1 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 2 Tbsp Honey (or preferred sweetener)
- 1/2 cup plain (or vanilla) Greek yogurt
- 1/4 cup milk (plus more if needed)
Blend together in a high powered blender until very smooth and frothy.
In another bowl combine:
Mix dry ingredients with green mixture until combined. Add more milk if the consistency is too thick to pour into a pancake. Pour batter in 1/4 cup portions onto a hot greased griddle or pan. Cook until golden on both sides. Serve warm with toppings of choice.