St. Patrick’s Day is pretty much just a fun day here in North America. We wear green and we eat green. For the most part…its also an excuse to party and drink some green beer too. So why not start off in the morning with some green pancakes?!
I love starting off my holidays with a fun themed breakfast. It gets you happy and in the right frame of mind for the day. So these green pancakes (even though it’s a Tuesday) are a simple and easy way to start off St. Patrick’s Day.
Not everyone is into the easy peasy food dye life. I was, it made things simple. When I found out that most readily available food dyes are vegan, I was floored once again. Finding vegan-friendly food dye in stores proved difficult, and online they are pretty pricy. So, they aren’t something I would ever use in one of my recipes for The Discount Vegan. Which is why I started researching natural food dyes.
There are some really great ways to naturally add colour to your baked goods or cooking without artificial food dyes. Herbs and spinach for greens, beets for pinks and reds, turmeric for yellow etc.
A few notes on this recipe:
- Spinach should be measured fairly loosely in the cup
- Don’t over mix the batter or it becomes very dense. Mix just enough to incorporate all ingredients.
- The edges of the pancake might look wet. Check but by the end, it is just a sheen from the vegan butter or oil i find.
- These do freeze pretty well, so feel free to double or triple the batter and make pancakes to freeze
If you’re looking for more vegan recipes, I’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate this pasta dough. I can’t wait to see your photos!