Last year when we were exploring, if the chlorophyll extracted from plants can work as a coloring agent, we experimented with spinach and got the idea to try it as the coloring agent in our pancakes. The first time we tried it, the result was disappointing. Even though we could see some green in the middle, the outside of the pancake was brown. On a second try, I accidentally bumped the heat to low. Low heat over a longer period produced pancakes that were green all around!!!
Most huge discoveries are accidental: microwave, rubber, and plastic. Now we can add green pancakes without artificial colorings to the list! My kids pronounced that not only green pancakes are “cool” but delicious. If you try to avoid food colorings, sprinkles or any other “natural” dyes in your diet, like we do, then this recipe is perfect for you.
The other day I had a conversation with my friend about my green pancakes. We talked about how lucky we are to live in this time and age. If scientists discover that spinach is good for us, we can read about it on the internet during a morning cup of tea, buy it in the afternoon and cook it for dinner. Then the irony of this struck us. My grandma who was not aware of any of these discoveries regularly made spinach pierogi. She made them because of the common sense conviction that greens are better than meat. I rejected my grandma’s wisdom in my teens as outdated, then came back to it in my 30s. Things have come full circle indeed!
Disclaimer: this post contains affiliate links. If you make a purchase through my link, I will get a small commission without any additional cost to you. Thank you for supporting my blog!
Green Pancakes without Artificial Colorings
5oz bag of spinach
1 Tbsp oil
1 Tbsp vanilla
1 Tbsp honey
5.3oz container of yogurt
1/4 cup milk
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp salt
1. Heat the pancake griddle. Set it on low.
2. Beat the spinach with all the liquid ingredients (eggs, oil, vanilla, honey, yogurt, milk) in a food processor until nice and smooth.
3. In a separate bowl mix the dry ingredients (flour, baking powder and salt).
4. Add the dry ingredients to the blender and process until an even consistency.
5. On a large griddle cook the pancakes on low on both sides. (I love my Black + Decker griddle. With it I can make perfect pancakes AND waffles AND eggs just by changing the cooking surface).
6. Heat until dry around the edges. Note that it will take longer than usual since instead of HIGH you are cooking on LOW. Sometimes when I’m in a rush, I will turn it up to medium, and the pancakes will get a bit of brown tint.
I grew up on crepes, so thinner pancakes (above) are my preference, but if you would like your pancakes a bit thicker (pic below), all I did was use the above recipe plus an additional tablespoon of flour and a tablespoon of honey.
My favorite way to eat pancakes is with melted Irish butter or with something creamy like mascarpone or sour cream. My kids love maple syrup.
Easy and cool pancakes that are rich in vitamins and minerals and look festive!
What do you think?
What is your favorite pancake recipe?