Surprise your little leprechauns with this fun, healthy and GREEN breakfast for tomorrow’s National Pancake Day or St. Patrick’s day!
Using spinach to turn pancakes and eggs green is easier than you’d think– not to mention much more nutritious than using food coloring. You can’t even taste the spinach in the pancakes, and my kids often request them outside of St. Patrick’s Day. We do taste the spinach in the eggs; however, you don’t have to add as much as I did. My family likes them with a lot of spinach, and my kids recommend them, especially when they were served with melted mozzarella cheese on top.
You can make the green scrambled eggs in the oven and it’s a game changer! Don’t you dare waste time washing that blender! You’ll can use it again for the pancakes.
(Note: My immersion blender did not work to blend up the spinach, but a food processor worked well.)
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While the scrambled eggs are pretty much taking care of themselves in the oven, you have plenty of time to make pancakes. I like to use powdered buttermilk mix because you can keep it on hand for a long time without having to make a run for actual buttermilk. Also, I have to mention that BEST syrup you’ll ever have is found right here in Cedar Rapids. We buy this real maple syrup at Newbo market. Yes, it’s worth the price.
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Add some green fruit like kiwi or green grapes, and you have a complete St. Patrick’s day breakfast a leprechaun would envy! Top o’ the morning to you!
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