Peppermint Patty Pancakes in honor of St. Patrick’s Day! We made minted spinach pancakes this morning. You really can’t taste the spinach and it’s a truly natural green pancake with added benefits. Wahoo!
Peppermint Patty Whole Grain Pancakes
1 ½ Cups GF pancake flour ( We use Pamela’s Baking Mix)
¼ C Fresh ground flax seeds*** grind in a coffee mill
¼ C coconut four
1 tsp. baking powder
Add dry to wet
1 Cup Hazelnut or hemp seed milk. Or combo
1 Cup sparkling berry flavored mineral water or more to thin batter
2 Tbl. honey
2 TBl. pure maple syrup
1 tsp organic GF vanilla flavoring
10 drops or more Peppermint Stevia by Sweet Leaf
1-2 Cups baby spinach leaves
10 or more mint leaves
Unrefined Coconut oil for cooking
In a mixing bowl combine all dry ingredients.
In another bowl mix wet, and then combine with dry.
In a blender take 2 Cups of pancake mixture, spinach, and mint leaves. Blend until smooth. Add back to rest of pancake batter.
Heat griddle or pan. Melt coconut oil, and when pan is hot, add batter. When pancakes are brown around the edges and bubbles they are ready to flip. Top with a little butter or Earth Balance coconut cinnamon spread and Shady Maple’s organic Maple Syrup.
Add Enjoy Life Mini Chocolate Chips for a heavenly treat!!!
Happy Saint Patrick’s Day!