Mint Chocolate Chip Pancakes
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.
Ingredients
- 1 cup baby spinach
- 1/3 cup mint leaves
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 2 tbsp coconut oil (plus more for greasing)
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
Instructions
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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.
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In a large mixing bowl, combine almond flour, tapioca flour, baking powder, and salt. Whisk together until all ingredients are well combined.
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Pour blended wet ingredients into dry ingredients and whisk well making sure there aren't any flour streaks left. Fold chocolate chips into batter.
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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.
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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.
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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.
Recipe Notes
Tips and Substitutions:
- 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.
- 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.
- Not a fan of coconut oil or you’re out of it?- Substitute for olive oil, unsalted butter, or ghee.
- 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.
- 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.
- 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.