Recipe: St. Patrick’s Day Spinach Pancakes
My kids are finally at the age where they are really getting into different holiday themes. I am not really one of those moms that creates holiday themed meals for the kids because who has time for that? But, I thought it might be fun to do something for St. Patrick’s Day breakfast. That is where my idea for St. Patrick’s Day spinach pancakes came in. Since we don’t use artificial food dyes, I decided that I could add some spinach to our pancakes and make green spinach pancakes to get into the St. Patrick’s Day spirit.
You know that saying, “Put a bird on it“? I am like that with two food items. If I want more protein, I “put some hemp seeds in it.” If I want to get more vegetables into the kids, I just “put some spinach in it.” Spinach is great because it doesn’t have a very strong taste, but it is loaded with nutrients such as vitamin K, vitamin A, folate, magnesium, and iron. Spinach has also been found to contain high levels of glycoglycerolipids which are the main fat-related molecules in the membranes of light-sensitive organs in most plants. Recent scientific research in laboratory animals has shown that glycoglycerolipids from spinach can help protect the lining of the digestive tract from damage — especially damage related to unwanted inflammation.
To save time in the morning when the kids are hungry and wanting breakfast immediately, I prep some of the ingredients the night before. At night, I mix all of the dry ingredients like flour, baking soda and salt, and have it ready to go in a bowl. I also have my milk measured out in the blender cup in the refrigerator and everything else lined up ready to go. I also get out my electric griddle and have it on the counter. In the morning, all I have to do is quickly blend the liquids and spinach greens together, and then stir with the dry ingredients. I pour spoonfuls of pancake batter on the electric griddle and flip after a couple minutes. This recipe makes about 18 small pancakes (4-5 inches in diameter), but you could also make large plate-sized pancakes if you would like. The kids were so excited about their St. Patrick’s Day spinach pancakes. They loved that they were green in color. We served our pancakes with fresh fruit and 100% maple syrup. We saved the extras in the refrigerator and the kids ate them for breakfast in the following few days.
So if you are looking for a fun St. Patrick’s Day breakfast idea for your kids, these St. Patrick’s Day spinach pancakes were a big hit at my house!
- 2 cups white whole wheat flour (I use King Arthur)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2⅓ cup milk
- 2 eggs
- ¼ cup melted butter
- 1 TB raw honey
- 2 cups fresh spinach
- Combine dry ingredients (flour, baking soda, baking powder, salt) and set aside.
- Add milk, eggs, melted butter, honey, and spinach to a blender and mix until spinach is finely chopped and thoroughly mixed with liquids.
- Add wet ingredients to dry ingredients and stir until combined.
- Pour batter by the spoonfuls onto an electric griddle heated to 350F.
- Flip pancakes halfway through cooking (about 2 minutes).
- Serve with fruit and maple syrup!