In case you haven’t noticed (or noticed) I have been really into pancakes lately. I have been making pancakes for weekend breakfasts for the last few weeks lately because they are just too dang good not to indulge in on the weekends.
While I was making these, I had the faintest memory of eating green colored pancakes for St. Patrick’s day at a daycare I went to when I was really young. I pair that memory with a few of that daycare center, wherein I finger painted and made noodle necklaces, but the memories feel almost like dreams from being so far in the past. Isn’t it crazy that our brains can confuse memories and dreams, reality and fantasy? Or is that just why I’m a Psych major?
When they made their pancakes, I have no idea how they made them green, but I doubt they cared much about health so it was probably just green food coloring. Instead of food coloring or any junk like that, these beautiful pancakes actually use SPINACH for their beautiful color. Don’t tell your kids.
Even when I told Mitch, he was skeptical, but after trying them confirmed that they were “dank.” You can take our words for it, or you can test out the healthy spinach twist for yourself!
If you do try them, please please let me know what you think! I love hearing how the recipes go for you and how I can improve them for you in the future!
green st. patty's day pancakes
AuthorKassy | Enjoying Earth
1tbspapple cider vinegar
Whisk together almond milk, apple cider vinegar, and vanilla extract in a mixing bowl. Let sit for about five minutes.
Place the almond milk mixture into blender with the spinach, and blend until spinach is completely blended in, without any leaf pieces.
In the mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the spinach-milk mixture from the blender and combine until smooth.
Pour 1/4 cup into pan for each pancake, cook until bubbly on top, then flip and cook until solid and golden brown on their tops.
Stack them up and eat them with any of your favorite toppings!
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