Fun (And Healthy) St. Patrick’s Day Pancakes

Pancakes go green in this festive version of the breakfast favourite

I’ve been making a healthy version of pancakes lately that uses egg whites, oats and Greek yogurt. I also like to mix in some of my favourite flavours, like bananas, peanut butter and dark chocolate chips (those are good for you, right?). Since I don’t mind blending spinach into my smoothies, I figured I could do the same for these pancakes. The spinach adds a medium/forest green colour and doesn’t have a prominent taste.

Cookie cutters can be used to turn the pancakes into festive shamrocks, while the excess pieces make a yummy treat for mommy. I love that these pancakes fit into my diet and I like to enjoy them on a weekly basis. Kids will feel like they are indulging when they are really having a good-for-you breakfast. It’s a fun way to not only start off St. Patrick’s Day, but any other day as well!

Serving size: makes 3 large pancakes

Ingredients

½ cup oats*

1 single serve container (100 g) Greek yogurt

½ cup egg whites

1 cup of tightly packed baby spinach

1.5 tbsp peanut butter (optional)

*Note: I personally like to add a banana to this recipe. I highly recommend it as it prevents the batter from being too watery. I was, however, out of bananas when I made these (sad face), so I increased the usual amount of ¼ cup oats to ½ cup instead. When using a banana in the recipe, it is fine to use the lesser amount of oats, but then again it’s totally up to you! This is a recipe that is easy to play around with and still seems to taste good when you alter the ingredients.

Directions:

1. Blend all ingredients together until smooth.

2. Put a small amount of coconut oil in a frying pan (enough to coat the bottom when melted).

3. Pour batter into the pan and cook on medium heat for 3-4 minutes. The time may vary, but I like to flip my pancake when the bottom starts to get a light golden colour to it. I find that keeping the pan covered with a lid while cooking the first side helps to keep the heat in and cooks the inside more thoroughly. Make sure the pancake isn’t too thick or else it may not cook all the way through without burning the outside. I made one large pancake at a time so I would have a lot of surface area to work with when using the cookie cutters.

4. Cook the other side for approximately two minutes (time varies).

5. Using a heart-shaped cookie cutter, cut out three hearts per clover you want to make. Using a knife, simple cut out a thin rectangular-like shape for the stem. I also had some flower-shaped cutters that looked like four-leaf clovers to me, so I used those as well.

6. For each shamrock, arrange a stem and three hearts together, with the bottom points meeting in the middle. Place the rest of your “clovers” around your plate.

7. I garnished my pancakes with 100% pure maple syrup and a sprinkle of cinnamon (makes them taste like French toast!).

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