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Shamrock Pancakes

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Shamrock Pancakes

4 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: natural food dye, Shamrock Pancakes, spinach, st. patricks day, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 271kcal


  • 1 cup flour, all-purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 3/4 cup spinach
  • 1 none cooking spray


  • 1 1/2 tablespoon butter, unsalted
  • 1/4 cup maple syrup, pure

Serve With

  • 2 cup strawberries


  • In a large mixing bowl, stir together the flour, baking powder, baking soda, and cinnamon.
  • Add milk and spinach to a blender and mix well, breaking down the spinach as much as you can; stir into the dry ingredients.
  • Spray skillet with cooking spray and heat over medium.
  • Pour batter by 1/4 cup-fulls onto the hot skillet and cook 2-3 minutes until bubbles form.
  • Flip pancakes and cook an additional 2 minutes until golden; repeat until all batter has been used.
  • Use a heart-shaped cookie cutter to cut each pancake. Arrange onto plates into clovers, using 3 hearts for the leaves and a part of the leftover pancakes as the stem.
  • Spread with butter and drizzle with maple syrup; serve with sliced strawberries on the side.
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Calories: 271kcal | Carbohydrates: 48g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 194mg | Fiber: 3g | Sugar: 19g

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