Spinach and Kale Pancakes

Monday is St. Patrick’s Day. As you know the holiday is all about being Irish, wearing as much green as possible and, for some, getting as drunk as possible. Of course the fact that the holiday is on a Monday this year, makes the getting drunk part a little more difficult, but I’m sure people will find a way.

While I won’t be drowning in alcohol on Monday, I will be wearing green. I’ll also be eating green things, like my morning juice which is usually made of kale, spinach, celery and lime juice. But since neither of my boys are big on my healthy breakfast juice, I need to figure out more creative ways for them to get their veg. Usually I’ll sneak it into dinner with tasty dishes like my Kale Pesto Mac & Cheese. But then I saw a recipe for Spinach Pancakes over on Chocolate & Carrots and thought since my boys both love pancakes, this would be a great way for them to have some vegetables for breakfast too.

While the spinach is a nice veggie touch to pancakes, my sons are both big on eating things that look like something a monster would eat… things like green juice or bright green pancakes. But I didn’t want to add food coloring, so I just added a couple leaves of kale to the batter and presto! Bright, St. Patrick’s Day green pancakes. Although these aren’t the sweetest cakes out there, a little maple syrup makes this the perfect St. Patrick’s Day breakfast.

Don’t have time to make pancakes before your kids head off to school? Don’t fret. You can whip these up the day (or night) before and freeze them. Then when you’re ready to serve, simply warm the pancakes up in the microwave for about 20 seconds for a delicious, healthy breakfast that will have the leprechauns pounding on your door.

Spinach and Kale Pancakes (adapted from Chocolate and Carrots)

Ingredients:

• 1 cup plain yogurt
• 1 cup low-fat milk
• 2 cups baby spinach
• 2 or 3 leaves of kale
• 3 tablespoons honey
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Directions:

1. Place the yogurt, milk, spinach and kale in a blender and blend until a bright green liquid. Add the eggs one a time, then pour in the honey.
2. Gradually add the flour until completely combined.
3. Stir in the baking powder and soda.
4. Place a large skillet over medium heat. Melt a tablespoon of butter in the skillet. Pour a quarter cup of the batter into the skillet and wait until bubbles form, about 1 minute. Flip the cakes, cook for another minute or two and transfer to a warm plate. Repeat the process until all the batter is used up. Serve with your favorite syrup.