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Celebrate this St. Patrick’s Day with these delicious Mint Chocolate Chip Pancakes. They’re fluffy, soft and packed with chocolate chips. Made with gluten-free flours, applesauce, maple syrup, coconut oil, baby spinach and fresh mint. These pancakes are gluten-free, dairy-free, refined-sugar free, and have no artificial dyes.

Mint Chocolate Chip Pancakes

March is here which means so is the time for green everything. Even your foods! These Mint Chocolate Chip Pancakes are perfect to celebrate this St. Patty’s Day! They are the perfect shade of green for this fun holiday while being healthy and nutritious. Even the pickiest of eaters will love these. They make for a great family breakfast as everyone can enjoy them. From babies, to toddlers, to adults.

These Mint Chocolate Chip Pancakes are gluten-free, dairy-free and refined-sugar free. They are a much healthier option to ordinary pancakes and they even have a hidden veggie. The beautiful green hue is accomplished with out the need of any artificial dyes. Instead, a mixture between baby spinach and mint leaves give this classic breakfast food it’s vibrant green shade.

Why you should incorporate veggies in your Breakfast:

Adding veggies to breakfast foods is something that I personally love. It’s a great way to start the day as veggies add extra nutrition to any foods. From my personal experience, adding veggies to the first meal of the day sets up the rest of your day for healthy choices and clean eating. This is a great habit to get into especially for kids.

As parents, we know how feeding our children fresh vegetables is very important. When we offer these at breakfast time, we get the peace of mind that they are off to a great start of consuming healthy nutrient-dense foods for the day. In the case that by dinner they don’t finish their peas or broccoli, then you will feel less pressure to ensure they eat their greens. They started the day with a meal that included veggies. So it’s ok if they don’t do the same at dinner.

We all know how healthy baby spinach is. It is loaded with essential vitamins and minerals. It’s great for kids as it has all those nutrients that are important in a child’s growth and development. Baby spinach is a vegetable that should be introduced from the infant stage as it is so beneficial. Mint is an herb that also has it’s own wonderful health benefits.

Health Benefits of Baby Spinach:

• High in Iron
• Extremely rich in vitamin K
• Excellent source of vitamin C, A, and folate, 
• Aids digestion
• Alkalizes the body
• Anti-inflammatory
• Reduces risk of cancer
• Loaded with antioxidants 
• Promotes bone health

Health Benefits of Mint:

• Aids in digestion 
• Improves bowel movement 
• Improves skin
• Relieves nausea and vomiting 
• Boosts immune system 
• Relieves bloating 
• Promotes good memory
• Very soothing 

What you need to make these Mint Chocolate Chip Pancakes:

Ingredients:

• Almond Flour
• Tapioca Flour
• Baby Spinach
• Mint Leaves
• Unsweetened Applesauce
• Baking Powder
• Egg
• Vanilla Extract
• Pink Sea Salt
• Maple Syrup
• Coconut Oil
• Dark Chocolate Chips

Equipment:

• Blender
• Large Mixing Bowl
• Whisk
• Spatula
• Griddle or Large Cast Iron Pan

How to make Mint Chocolate Chip Pancakes:

1. Place baby spinach, mint leaves, applesauce, egg, vanilla extract, maple syrup and coconut oil in a blender and blend until spinach and mint leaves have dissolved. 
2. In a large mixing bowl, combine almond flour, tapioca flour, baking powder, and salt. Whisk together until all ingredients are well combined. 
3. Pour blended wet ingredients into dry ingredients and whisk well making sure there aren’t any flour streaks left. Fold chocolate chips into batter. 
4. Grease a griddle or cast iron skillet with coconut oil and bring to a heat at 350 degrees F or medium-high heat on stovetop. 
5. Scoop about 1/4 cup batter at a time and pour onto heated surface. Pan fry pancakes for 5 minutes on one side. Carefully use a spatula to flip over and pan fry for 5 minutes again. You’ll know when the pancakes are done on each side when you can easily stick spatula under them and flip. Repeat until all batter is gone.
6. Serve pancakes while still warm with butter and maple syrup. If meal prepping keep in fridge for up to 5 days or frozen for up to 3 months.

Tips and Substitutions:

1. Use a griddle to make pancakes- if you don’t have a griddle and make pancakes on a regular basis, I highly recommend to invest in one. They are pretty cheap and great for making pancakes. Your pancakes won’t stick to the bottom and you can make more at a time. 
2. No applesauce? No problem– Substitute for a large ripe banana. The applesauce in this recipe helps the pancakes get fluffy. A ripe banana will help achieve the same result. 
3. Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee. 
4. Look for the small bubbles that pop-up on pancakes while cooking them- This is a good sign that they are ready to be flipped. 
5. Gently stick a spatula under the pancake when ready to flip- if it easily slides right through without getting stuck, it means the pancake is done on that side and ready to flip. If the spatula gets stuck and won’t easily slide under the pancake, don’t force it. Remove spatula and allow pancake to continue cooking for another few seconds.
6. Keep cooked pancakes on a cooling rack if possible- This will help pancakes to evenly start to cool-down preventing them from getting mushy and will remain fluffy and soft. 

How to store your Mint Chocolate Chip Pancakes:

You can easily store these in a silicone or plastic bag in the fridge for up to 3-5 days. These Mint Chocolate Chip Pancakes are freezer friendly too. Make ahead or make two batches and freeze one. These pancakes can be frozen up to 3 months.

To defrost these pancakes place in the fridge overnight. The next morning pop them in the oven or heat up on a griddle again or skillet. You can use a microwave too but I wouldn’t recommend it. Microwaving the pancakes makes them soft and almost soggy.

Meal Prepping it:

To meal prep these Mint Chocolate Chip Pancakes you can either make one or two batches and keep them refrigerated. You can also either freeze one batch or both if you’re thinking of having these later on.

Another meal prep option is to prep the ingredients ahead of time. Measure out the dry ingredients and keep them in a mason jar. Rinse your baby spinach and mint and portion them out too. When you’re ready to make the pancakes most of your food prep will be all set.

Did you like this Mint Chocolate Chip Pancakes recipe? You may also like these recipes:

• Best Gluten-Free Pancakes
• Butternut Squash Chia Pancakes with Homemade Berry-Chia Sauce
• Banana-Berry Sheet Pan Pancakes
• Green Smoothie Pancakes

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

*Post updated as of 3/30/2020

**Photos and Recipe updated as of 3/17/2021

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

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