These pancakes are GREEN.  Bright green.  Not with envy, but with nutrients.  The thing is, they’ve got no food coloring. And this isn’t photoshopped either.  They’ve got hidden veggies.  I suppose that when you look at that photo, knowing there is no food coloring, you aren’t so surprised there are veggies in there.  It’s spinach.  In each serving, you’ve got about 2 cups of baby spinach.  Not bad for a pancake breakfast.  Each time I try a new recipe where I sneak spinach into something, I am always surprised at how mild it is.  Really, I could serve you these and tell you it’s food coloring and you’d believe me.

Everyone is trying to be greener with their eco-footprint, which is great, but how about getting greener with you food? That way, you’re leaving less of a negative footprint on your body. The standard American diet leaves quite the footprint of type 2 diabetes, obesity and cardiovascular disease, to name just a few things that are reversible with diet.

Recipe’s Bragging Rights: 

  • no refined sugar—actually, no sugar
  • 2 servings of vegetables, in a pancake!
  • good source of protein
  • whole grains
  • easy to make gluten free
  • good source of fiber


Speaking of spinach being so oh so neutral in flavor, I’ve got something else lined up with spinach:

And here are a few more green recipes to go with this Holiday theme:

Spinach Flatbread with apple and onion topping:

Green tea Cheesecake:

Mint Chocolate Cupcakes (with hidden spinach)

Kale Pesto:


Green Mint Coconut Pancakes for St. Paddys Day
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 heaping handfuls of baby spinach
  • 1 cup egg whites
  • 3 T greek yogurt
  • ½ tsp mint extract
  • 10 drops vanilla stevia (I think you could easily leave this out, I think I was afraid of the spinach without the sweetener)
  • ⅓ cup spelt flour (or flour of choice)
  • ⅓ cup quinoa flakes (or oatmeal, or more flour)
  • ⅓ cup flaked coconut
  • 1 t baking powder
  • 2 heaping t's chia seeds (or flax seeds, or hemp seeds)
  • coconut oil for greasing pan
  • extra coconut to serve it with
  1. preaheat pan
  2. in a bowl with an immersion blender (or in a blender) puree the spinach, egg whites, greek yogurt and mint extract together
  3. fold in other ingredients manually
  4. cook as you would regular pancakes
  5. ENJOY!
Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

Join the discussion 10 Comments

Leave a Reply

Rate this recipe: