March 11, 2014 | Home >Healthy Kids > In the News >No-Dye Green Pancakes
No-Dye Green Pancakes
March 11, 2014 | Home >Healthy Kids > In the News >No-Dye Green Pancakes

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.

No-Dye Green Pancakes. St. Patrick's Day is right around the corner...

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.

No-Dye Green Pancakes. St. Patrick's Day is right around the corner...

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. St. Patrick's Day is right around the corner...

No-Dye Green Pancakes

No-Dye Green Pancakes
Serves: 4

Ingredients

  • 4 cup – spinach
  • 2 large – egg
  • 1 tablespoon – coconut oil
  • 1 teaspoon – vanilla extract
  • 2 tablespoon – honey
  • 1/2 cup – Greek yogurt, plain
  • 1/4 cup – milk
  • 1 1/2 cup – flour, all-purpose
  • 1 1/2 teaspoon – baking powder
  • 1/2 teaspoon – salt

Directions

  1. Blend the first seven ingredients together in a high powered blender until very smooth and frothy.
  2. In another bowl combine flour, baking powder, and salt.
  3. Mix dry ingredients with green mixture until combined. Add more milk if the consistency is too thick to pour into a pancake.
  4. Pour batter in 1/4 cup portions onto a hot greased griddle or pan. Cook until golden on both sides.
  5. Serve warm with toppings of choice.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 313 16%
  • Fat: 8 g 12%
  • Carb: 48 g 16%
  • Fiber: 1 g 4%
  • Protein: 11 g 22%
  • Sugar: 10 g
written by
Natalie Monson

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Comments(30)

Yea!!! And I just got a Blendtec so even better 🙂 My kids will never know that the leprechaun is healthy. Normally I just dye the toilet water green because that’s where fake die belongs!

Emily says:

Thanks so much for sharing this recipe! I made these this morning and they were really good. I won’t say that you couldn’t taste the spinach, since hubby and I definitely did, but we still enjoyed them. The kids (3 and 5) also liked them. I loved serving them festive pancakes without having to use dye.

Kristin says:

Hi! These look great! I plan on making them tomorrow, but it would help so much to have the batter already made. If I made the batter tonight, would the mix turn brown or icky? Thanks! 🙂

Emily says:

I made mine up the night before with no problems.

Emily says:

I made the batter the night before and they turned out just fine.

Appreciating the commitment you put into your blog and in depth information you present. It’s good to come across a blog every once in a while that isn’t the same out of date rehashed information. Great read! I’ve bookmarked your site and I’m adding your RSS feeds to my Google account.

Cassidy says:

Is there anything I can substitute for coconut oil?

Natalie says:

The batter will stay green. Hope they turn out for you!

Natalie says:

You can use any type of oil you want. I just wanted the flavor of the coconut oil in particular.

Kristin says:

I ended up doing it this morning and then making them right after. They were wonderful! I will be linking to this post from my blog!
http://www.sprinklesinmylunchbox.wordpress.com
Thanks again! 🙂

Liz says:

I made these for my kids today and told them they were leprechaun pancakes. They loved them! I added 1/2 cup of rolled oats to make them a little thicker. I plan on making a bunch more and freezing them for quick breakfasts. Thanks for the recipe! 🙂

Michelle says:

Very yummy. I don’t have a fancy blender so I blanched the spinach before I stuck it in the blender. It came out super smooth with no chunks.

Toni says:

I have a regular blender, but it still managed to blend the batter smooth (no bits of spinach). Very tasty! Served them as pancakes the first time and then tried them as mini muffins. Baked at 375 for about 12 minutes. Muffins are greener (pancakes browned as they cooked). Will definitely be trying these again!

Natalie says:

What a good idea making them into mini muffins! Thanks for the tip 🙂

Iman says:

Can you please advise you freeze the pancake before or after you bake it?i believe after ..
Thanks

Natalie says:

Yes. Freeze them after they are cooked 🙂

Kirti says:

i meant burnt cheese cause it oozes out of the brgeur then burned as it leaks on pan (cheese should be on top), sauce is not needed for a brgeur with fresh meat, it alters the taste. Bacon, well yes its meat but shouldn’t put such big pieces as its overly salty, and the dominant flavor in bacon is actually smoke.

shach888 says:

What can I substitute for eggs?

Meli says:

What could I substitute for the yogurt?

Jill says:

Just wondering if anybody has tried this recipe with gluten free flour?

Tiffany says:

I’m not supposed to eat a lot of raw spinach. Would it still be green if I slightly cooked the spinach down?

Natalie says:

I would imagine it would because it would probably be more concentrated!

Bou Shin says:

This looks amazing! I’d love to make a vegan version of these – looking for any guest posters? ^.~

hbnyc says:

what’s a good substitute for honey? i want to make these so that my 10 month old can eat them too. Can i use brown sugar?

Jackie says:

Considering there is such a small amount of sweetener, you could easily leave it out. But if you want sweetener, I typically swap honey with agave when I feel the need to swap.

Jennifer says:

How would I change the recipe to use frozen spinach?

Natalie Monson says:

1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. This recipe calls for 4 cups of fresh spinach leaves which means you would want to use about 1/4 cup of frozen spinach. You might have to experiment with it since we have never used frozen in this recipe. Good luck!

patty schatz says:

do you think these will work with vanilla flavored greek yogurt…? it’s all i have right now 🙂

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