Move over green eggs and ham. There’s a NEW green breakfast in town and just in time for St. Patrick’s Day! Although I originally posted a variation of this recipe in the fall, I couldn’t help but bring it back this month in all of its glory to celebrate the holiday of green. Plus, I whip up a batch of these every couple of weeks so they’re usually top of mind. And you should make them top of mind for yourself too. This is a fantastic recipe to pull you out of a breakfast rut, and add color to anything and you’re sure to impress your harshest little critics. Plus, starting your day with leafy greens feels freaking awesome.
Look at this beautiful stack of mouthwatering hotcakes!
If you’re a skeptic and thinking there’s no way in hell you’re putting spinach in your pancakes because, after all, salad IS NOT something to be served for breakfast… easy tiger. Spinach is such a mild leafy green, the pancakes don’t taste any different than if you added no spinach at all, and if you make them the way I did, there are no spinach chunks. They’re just a WAAAY cooler color and spinach is the best natural food coloring. I add approx. 1 heaping cup of loosely packed spinach for every 1 cup of dry pancake mix.
Spinach Pancake Recipe
- Your favorite pancake mix (to serve 4), prepared as directed (we love Pamela’s)
- 1-2 cups organic spinach, lightly packed
- Organic butter
- Organic maple syrup
- Heat a large, greased skillet to medium high.
- Pour the liquid required for pancake mix into a bowl and add the spinach. Using and immersion blender, blend the liquid and spinach well until the liquid is a smooth green color with no chunks. Add pancake mix, and other ingredients as directed on pancake mix box to the liquid and spinach mixture.
- Make pancakes round our experiment with other shapes (like shamrocks!)
- Serve with a small pad of butter and maple syrup
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