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thehungryhungryhiker

Mint Chocolate Chip Blender Pancakes

Fun, fresh, festive pancakes dyed green with a secret ingredient - a hidden veggie!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 pancakes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ½ cup unsweetened almond milk
  • ¼ cup butter melted and slightly cooled, I use Kerrygold salted, plus more for greasing the skillet and serving
  • 2 tsp pure vanilla extract
  • ¼ cup pure maple syrup plus more for serving
  • 1 cup spinach, packed stems removed
  • 15-20 fresh mint leaves
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • pinch sea salt
  • 1 cup tapioca flour/starch
  • 2 cups almond flour divided
  • 3 eggs
  • ½ cup chocolate chips I use Enjoy Life

Equipment

  • High speed blender

Method
 

  1. Add the almond milk, melted butter, vanilla extract, maple syrup, spinach, and mint leaves to a high speed blender and blend 15-20 seconds until combined completely. Add the baking soda, cream of tartar, sea salt, tapioca flour, and 1 cup of almond flour. Blend 15-20 seconds until combined and the batter appears smooth and no more green specs are evident. Add in another cup of almond flour and the 3 eggs. Blend 15-20 seconds more until combined, thick, and smooth.
  2. Place a nonstick skillet over medium heat. Melt about ½ tbsp of butter. When the skillet is hot and coated with butter, pour the pancake batter into the pan forming cakes (pancakes should be ¼ - ⅓ cup in size), being careful not to crowd the pan. Sprinkle a few chocolate chips onto each cake. After 2-3 minutes, the edges will set and bubbles will start to form all over the top of the pancake. Use a spatula to carefully flip the pancake. Cook about 1 minute more and remove to a plate. Repeat until all the batter is gone. You should yield 14-16 pancakes.
  3. Serve hot topped with butter and/or maple syrup if desired and enjoy!