These toothsome pancakes are fluffy, delicious, nutritious, and green, perfect for a St. Patrick’s Day breakfast. While many foods for this holiday rely on food coloring for their verdant hue, these pancakes get their color (and none of the taste) from an infusion of leafy-green spinach. Your kiddos will get an extra bump of nutrition with a side of magic for breakfast.
BABY STEPS:
This is such an easy and quick recipe that it’s perfect for getting the little ones involved.
● Help them measure the dry ingredients and whisk it together. Just remind them to hold on to the bowl and whisk slowly!
● If they have the dexterity, allow them to crack the eggs in a separate bowl before adding to the blender. If they’re not ready for that, they can peel the banana, pour the buttermilk, vanilla, and butter, and put the spinach in the blender. And push the button!
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
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INGREDIENTS
- 2 cups buttermilk (you can also use milk), room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla
- 4 tbsp unsalted butter, melted and cooled
- 1 ripe banana
- 2 cups spinach, lightly packed
- 2 1/4 cups all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
SUGGESTED EQUIPMENT:
● Measuring cups
● Blender (I have this one, and it has a food processor attachment and a smoothie attachment, which is super handy)
INSTRUCTIONS
In a blender combine the buttermilk, eggs, vanilla, butter, banana, and spinach and blend until smooth.
In a separate bowl, whisk together the remaining ingredients.
Whisk the wet ingredients into the dry ingredients until just combined.
Heat a large skillet or pan over medium heat and grease with butter or cooking spray.
Once the skillet is hot, scoop approximately 1/3 a cup of batter into the pan, per pancake. Let the pancake sit undisturbed until the edges appear to be cooked and the bubbles in the pancake are bursting and disappearing. Carefully flip with a spatula and cook for an additional 2-3 minutes.
Repeat until you have run out of batter, adding additional butter to the pan if needed between batches.
Serve with butter, maple syrup, and fresh berries.
St. Patty’s Day Buttermilk Pancakes
Ingredients
- 2 cups buttermilk room temperature (you can also use milk)
- 2 large eggs room temperature
- 1 tsp vanilla
- 4 tbsp unsalted butter melted and cooled
- 1 ripe banana
- 2 cups spinach lightly packed
- 2¼ cups all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- In a blender combine the buttermilk, eggs, vanilla, butter, banana, and spinach and blend until smooth.
- In a separate bowl, whisk together the remaining ingredients.
- Whisk the wet ingredients into the dry ingredients until just combined.
- Heat a large skillet or pan over medium heat and grease with butter or cooking spray.
- Once the skillet is hot, scoop approximately 1/3 a cup of batter into the pan, per pancake. Let the pancake sit undisturbed until the edges appear to be cooked and the bubbles in the pancake are bursting and disappearing. Carefully flip with a spatula and cook for an additional 2-3 minutes.
- Repeat until you have run out of batter, adding additional butter to the pan if needed between batches.
- Serve with butter, maple syrup, and fresh berries.
SERVE WITH: Yogurt / Fruit smoothie / Fruit/vegetable pouch / Eggs and bacon/ham/sausage / Fruit salad
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
One response to “St. Patty’s Day Banana Buttermilk Pancakes”
[…] whip up dinner in no time. Involving your child in the kitchen (even if it’s just mixing the pancake batter) is an amazing way to prepare them for the future, while also getting some quality bonding time. […]