This week, we are going all out and making fun food our focus, with an Irish theme of course! We made these amazing green pancakes for breakfast and Superhero muffins as treats for the week. We love making Green Rice for lunches and easy dinners and then I will theme our grazing boards (I make a lot of these for pure ease on busy and tiring work weeks) with Irish colours.
I am not usually one for celebrating St. Partick’s Day per say. As kids we lived at the start of the parade route and we would watch the floats and people setting up, but town was always too packed and a bit messy for our liking. As an adult, I never watched the parade even on television. It just isn’t something we would do. And well now of course there is no parade and feels like there isn’t much we can do.
Now that I have a tiny human, the way in which we celebrate, and that I (hopefully) help him embrace his Irish roots is to make a week of ‘Green’.
These green pancakes are super healthy and so delicious. They have a thicker fluffy texture like an American style pancake and pair with foods like bacon and berries, just as well as regular pancakes. And because of their vibrant green colour, they are perfect for St. Patrick’s Day for all the family.
SUPER HEALTHY GREEN PANCAKES
I make these using a Vitamix high speed blender, if you don’t have something similar; something like a nutribullet is just as handy. The key is for the spinach to be totally blended into the mix, otherwise picky eaters (like my kid) will spend the whole time picking out flecks of green spinach. I love just how incredibly simple these are to make. This recipe makes about 12 mini (palm sized) pancakes.
- 1 large banana
- 40 g fresh spinach leaves
- 1 egg
- 60 ml of milk
- 80 g self raising flour
- maple syrup to drizzle on top
- optional : 1/2 tsp vanilla essence or 1/2 tsp ground cinnamon (not necessary if you are serving with other items like bacon and fruits.
Into a blender, first add the banana, then the spinach, the egg next, the milk and then the flour. I usually add in this order so the spinach gets blended pretty quickly and there is less scraping down the sides of the blender. Blend until smooth.
Heat a non stick frying pan on medium heat and add a tiny spray of oil (about 1/4 tsp of oil ). When the pan is hot, turn the heat down to low. Add the batter to the pan; I use a table spoon measure, heaped for each pancake.
The trick here is to cook on a low heat so they don’t burn before the little bubbles form on the top of the uncooked side, about 1 minute on a low flame and then once the bubbles form and the edges aren’t runny, flip them over and cook for another 30 seconds to 1 minute until they have fluffed up and turned golden brown. Repeat until the batter is all used up and then serve with crispy bacon and mixed berries and of course lashings of maple syrup.