Shamrock Spinach Pancakes
Cooking up some Shamrock Spinach Pancakes- on the griddle

Not only are these natural green colored pancakes perfect for St. Patrick’s Day, these pancakes are healthy and you can’t taste the spinach! Kid approved! The banana in these pancakes makes them naturally sweet and masks the spinach taste.


Shamrock Spinach Pancakes

This makes 12 3-4” pancakes, which works great for the kids on weekdays, I double it for the family. Made 8 (4” cookie cutter) shamrocks could have made them thinner and got 10.

1 ripe banana (approx. ½ c mashed)

2 eggs (or flax eggs 1 TBSP ground flax seed, 3 TBSP water per egg let sit 5 mins to thicken)

2 TBSP Peanut Butter Powder, like PB2 (used Betty Lou’s Organic Peanut Butter Powder) or sub 2 TBSP flour

1/8 baking powder

Handful of organic baby spinach


I find this recipe works best in a blender or Magic Bullet but alternatively you can mash the banana (until free of lumps) and mix all the ingredients.

Heat a skillet or griddle on the stove on medium. Lightly spray with nonstick spray (I like coconut oil, or coconut oil spray). If using a cookie cutter spray the cookie cutter. Cookie cutter must be metal not plastic, and may be get hot, be careful. The one I used was metal with a rubber edge on top that did not get hot.

Pour into hot griddle in desired size. Flip them when they have puffed, are bubbling, and set on edges. If using a cookie cutter make sure it is set before removing cookie cutter and then flip pancake. Keep the heat low and watch them if you want to keep the bright green color. Another option is to move them to a pan instead of flipping them and putting them in the oven with the boiler on low until set and cooked through if you want to prevent browning.