Hide the Vegetables: St. Patrick’s Day Green Paleo Pancakes
These days it’s pretty challenging getting our 2 year old twins to eat any vegetables, so I’m always trying to find creative ways to hide them. Since they love pancakes, hiding some spinach in these ones to make them green for St. Patrick’s Day is perfect! I changed these up from our favorite pancake recipe found on Lexi’s Clean Kitchen (although I noticed afterwards that she has her own green version here), and we have been making them all week long! They love these so much I’m going to keep making them even after St. Patrick’s Day is over, I’ll just call them Hulk pancakes 😉 These pancakes also have zero added dyes, sugar, oils, milk, or grains and are paleo friendly and a perfect healthy food for kids! I’ve also added a nut free option for those sensitive to nuts or on an AIP diet and have successfully reintroduced eggs.
Adapted from Lexis Clean Kitchen, although I've made a few personal changes. Feel free to use all almond flour if you can't find tigernut, but I really love the graham crackery sort of taste and fluffiness that it adds, and I think its definitely worth seeking out. If you are following the AIP protocol and have successfully reintroduced eggs, this recipe works great using all tigernut flour in place of almond flour.
- 2/3 Cup Almond Flour
- 1/3 Cup Tigernut Flour)
- 1 Cup Tapioca Starch (can also use arrowroot starch, I find this version more fluffy with less of a "chew")
- 2 tsp Baking Powder (paleo friendly)
- 1 tsp Cinnamon
- Dash Salt
- 4 Eggs
- 1 Medium Banana
- 2 Cups Spinach
- 2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- Preheat a medium size skillet on medium/low heat.
- Place flours, baking powder, salt, and cinnamon into a medium size bowl and whisk together to combine.
- In a blender, add eggs, banana, spinach, and vanilla, and almond extract blend until smooth and there are no spinach pieces visible.
- Add wet ingredients to dry and whisk until fully combined.
- Add about a tablespoon of cooking oil to grease skillet. Once pan is hot enough, add about a 1/2 cup of batter at a time and cook 2-3 minutes on each side (if using all tigernut flour they take a little longer).
- Continue until batter is gone, makes 4-5 good size pancakes.
- Top with your favorite pancake toppings and enjoy! My kids love almond butter and homemade jam!