St. Patty’s Day inspired pancakes! The cub loved making them! Although she doesn’t quite understand how Irish she is, she will soon. And hopefully she takes pride in this fun holiday for years to come!
To start, we added LOTS of spinach to a blender to make our pancakes extra green (and healthy)!
Grandma DiDi demonstrates how to crack an egg. The cub will be doing it on her own soon.
She carefully added all the ingredients.
And tasted them too!
When her dominate hand was busy with the “taster” spoon the Cub adapted by using her left hand.
In goes the wet ingredients with the dry.
After they cook on the griddle, the cub helps use the shamrock cookie cutter to make clover pancakes.
Honestly, not the prettiest green pancakes, but that didn’t affect the taste. Happy St. Patrick’s Day!
Spinach Pancakes
(adapted from superhealthykids.com)
Ingredients
- 4 cups fresh spinach
- 2 large eggs
- 1 TBSP coconut oil
- 1 tsp vanilla extract
- 2 TBSP honey
- 1/2 cup plain greek yogurt
- 1/4 cup almond milk
- 1 1/2 cup flour (we used almond but I think using half almond and half wheat or cassava would work well)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Directions:
- In good blender put first seven ingredients in and blend until smooth
- In a bowl whisk all dry ingredients until mixed
- Add the wet ingredients from blender into the dry and mix well
- Cook on well heated griddle that has been lightly greased with oil of choice
Note: These did turn out quite dark and I believe it was the almond and spinach mix but they weren’t burnt and the Cub “LOVED” them. Since our newest Cub addition isn’t allowed to have honey yet we will make them with maple which would be a perfect substitution.
The Kitchen Cub 