Green Pancakes and Rainbow Yogurt
Get ready to add some luck and magic to your St. Patrick's Day breakfast with these fun and delicious Green Shamrock Pancakes with Rainbow Yogurt! This kid-friendly recipe is perfect for picky eaters, with a fun twist on traditional pancakes that's sure to bring a smile to their faces.
Equipment
- Metal heat safe shamrock cookie cutter/mold or whatever shape you choose
- Food Processor
- Nonstick frying pan or pancake griddle
- Nonstick spray of your choice
Ingredients
For the Pancakes:
- 2 cups pancake mix brand of your choice
- 1/4 cup sugar or honey
- 6 oz zucchini steamed (I use the sliced, frozen zucchini in a bag)
- 6 oz chopped spinach steamed or frozen in a bag
- 1/2 cup cottage cheese or yogurt
- 1 egg whisked
- 1/2 cup dairy or dairy free milk I used almond milk
- 2 teaspoons vanilla
- 2-4 drops green food coloring optional
For the Rainbow Yogurt:
- 3/4 cup yogurt your kiddo’s favorite will do!
- Food coloring for each color of the rainbow or whichever combo of colors your kiddo chooses Red, Orange, Yellow, Green, Blue, Indigo - see notes - and Violet/Purple
- 1/2 banana sliced
- 1/4 cup store bought whipped cream or cool whip
- Sprinkles of your choice
Instructions
For the Pancakes:
- In the food processor, blend the zucchini, spinach, and cottage cheese or yogurt. Set aside.
- In a large mixing bowl, fold the pancake mix, sugar or honey, egg, food coloring (optional) and vanilla until almost combined.
- Fold in the vegetable mixture and the milk until just combined.
- Heat a large frying pan or pancake skillet over medium low heat and grease generously.
- Generously grease the cookie cutter of your choice (I used a shamrock for St. Patrick’s Day).
- While lightly holding down the cookie cutter in the pan, spoon 3 tablespoons of the batter into the middle and gently spread to all corners. Let the batter firm up and cook in the cookie cutter until small bubbles form on top.
- Once small bubbles form on top, carefully lift the cookie cutter out of the pan using tongs. The pancake should slide out and stay in the pan.
- Flip the pancake to the other side and allow it to cook fully. Repeat until there is no more batter.
For the Rainbow Yogurt:
- Using small bowls or ramekins, divide up the yogurt evenly and mix in your choice of food coloring in each.
Assembly:
- Using a small spoon, spread each of the colorful yogurts into arches one over the other to create a rainbow on your kiddo’s favorite plate.
- On one end, place the sliced banana and dollop or spray whipped cream on top to form a cloud-like shape.
- Decorate the cloud with sprinkles. [optional]
- Place pancakes alongside and enjoy!
Notes
- To mix Indigo: Mix red and blue together to get violet. Then keep adding more blue which you will get purple, keep adding more blue and you will eventually get to the indigo blue.
- Store these pancakes for up to 2 weeks in the fridge or 3 months in the freezer in an airtight container.