Vegan Shamrock Pancakes

Posted by Gabrielle in Cooking, Pancakes | 1 comment

I don’t know about you, but for some reason, today I enjoy random holidays such as St. Patrick’s Day. It’s an excuse to get in the kitchen, get creative, and most importantly.. 

make something green!

While there are a few Irish staples that typically involve potatoes, there are not a plethora of options that you can veganize. That being said, I was immediately thinking of effortless dessert type concepts, and the  vegan Shamrock Pancakes were born! I’ve truly never been a “mint” person, but if done properly it can be just divine!

While pancakes can be made without a vegan egg, I love the fact that the Follow Your Heart Egg seamlessly creates more of a binder, and can be used in countless dishes. It’s always a staple in my cooking supplies!

What I love about these pancakes is, everything! It’s quick, easy, has a handful of ingredients, flavorful, packs 2 cups of spinach, aesthetic appeal, made with white whole wheat flour, uses vegan egg powder, has dark chocolate, and light notes of mint!

If you’re searching for the perf St. Patricks Day dish or simply love a staple recipe for spinach pancakes, you have to try my recipe for vegan Shamrock Pancakes!

Why this recipe is great: 

Quick 

Easy

Packed with Spinach 

Hint of mint

Has aesthetic appeal

Perf for St. Patricks Day!

Recipe Tutorial 

Vegan Shamrock Pancakes

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• Author: Eat Drink Shrink
• Total Time: 30 minutes
• Yield: 5-10 pancakes 1x

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Ingredients

Scale 1x2x3x

Pancakes:

• 2 cups  fresh spinach
• 1 cup almond milk combined w/1 teaspoon apple cider vinegar “vegan buttermilk”
• 1 tbsp Follow Your Heart vegan egg powder
• 1/4 cup almond milk
• 1 tsp peppermint extract 
• 1 tablespoon coconut oil
• 1 cup white whole wheat flour
• 1 tablespoon coconut sugar
•  1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Toppings: 

• chocolate chips
• coconut whip
• chocolate sauce 

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Instructions

1. In a blender, combine the spinach, vegan buttermilk, vegan egg, and coconut oil, peppermint extract, and blend until smooth. In a separate bowl, whisk together the remaining dry ingredients.Whisk the wet ingredients into the dry ingredients until just combined.
2. Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 2/3 cup of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
3. Flip the pancakes and cook for one minute longer and serve.Top with coconut whip, chocolate chips, and chocolate sauce! (for vegan chocolate sauce simply combine some chocolate w/ 1tsp coconut oil, microwave for 10 seconds intervals until melted)

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Pancakes
• Cuisine: Breakfast

Nutrition

• Serving Size: 1