In preparation for Saint Patrick’s Day tomorrow here’s a great way to start your day off green and also sneak in a few veggies to the kiddos. My son went to town on these pancakes! Hubby saw they where green and said they taste different, knowing that I did something to them. I thought they where actually really good, I would probably add a mashed banana next time to give it a little more sweetness to my liking. Can’t wait to make these again! If you want I would suggest making a larger batch and freezing them so you can use up more of the spinach unless you have another use for the leftover spinach. The recipe made 7 larger pancakes, but if you make them smaller you can get more out of them.
(Adapted from weelicious)
1 cup packed fresh spinach
1 cup buttermilk
1 large egg
1 tablespoon oil
1 cup white whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.
In a separate bowl, whisk together the remaining ingredients.
Whisk the wet ingredients into the dry ingredients until just combined.
Heat a large pan or griddle over medium heat and grease with butter or oil.
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer and serve.
*Mixture can also be used in a waffle iron following manufacturers directions.