Green Pancakes (All-Natural!)

Green Pancakes (All-Natural!)

These Green Pancakes are incredibly delicious and colored naturally! Pureed baby spinach is mixed into the batter yielding bright and naturally green pancakes! Serve with softened salted butter and pure maple syrup.

Yields about 10 pancakes and will serve 5 (2 pancakes each).

Course Breakfast & Brunch

Cuisine American

Keyword healthy, healthy breakfast, pancakes, spinach pancakes, St. Patrick's Day, St. Patrick's Day Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 144

Author Laurie McNamara

Equipment

Ingredients

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt sea salt or pink himalayan
3 ounces baby spinach or about 1½ cups (packed)
3/4 cup whole buttermilk (cultured) not low fat
1 tablespoon sugar
1 teaspoon vanilla extract
1 large egg

US Customary - Metric

Instructions

In a mixing bowl, measure and add the unbleached all-purpose flour, baking powder, baking soda and fine salt. Whisk to incorporate and set off to the side.
In a blender add the baby spinach, buttermilk, sugar, vanilla extract and egg. Blend until smooth.
Pour the buttermilk mixture in with the dry ingredients. Use a rubber spatula to mix until combined. Some lumps are fine.
Lightly spray a griddle with ghee oil spray (or nonstick spray of choice or use a little butter if desired) and preheat to 250°. You will want a lower temperature to cook these slowly to avoid overly browning the pancakes, doing this keep them bright green.
Measure 1/4 cup of batter per pancake and pour onto your prepared griddle. Let cook for a few minutes until the top looks set and the bottom is very lightly golden.
Carefully flip and cook another 1 to 2 minutes. Repeat with remaining batter.
You can serve these immediately or transfer them on a rimmed baking sheet and slide into a preheated oven on the lowest temp (about 200°) and keep them warm while making the rest.
Serve with softened salted butter and real maple syrup.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutritional Information is for the pancakes and does not include butter and/or syrup.

How To Store Pancakes:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

Nutrition