GRASSHOPPER PANCAKES

If anyone has previously visited my site, you may have noticed a slight change. As I am still a new blogger, I am working on any changes I see necessary as I learn more. I don’t want people to see a new blog every time they check out one of my recipes, though. Hello, confusion. The most visible change in the recent weeks is my new logo. My previous logo was similar, with the main difference being the tagline. Food That Everyone Can Enjoy, while accurate, was too broad and didn’t send the exact message I was seeking. On the other hand, Real Food Made Simple is exactly my goal. Real food. Simple recipes. No confusion or stress. Easy-peasy-lemon-squeezy.

I promise to apply the “no confusion” part to my blog layout and not change every detail before you click reload. To be perfectly honest, I can promise tell you with great certainty that I am very pleased with my layout and design, and I don’t plan on making any changes any time soon. I can get sick of looking at the same things for far too long, but, if I may say so myself, I am pleased with the blog I have produced.  I will keep my craving for change at bay. What I can’t promise to subdue are my cravings for paleo pancakes. That would be madness.

If you’re craving a new pancake recipe, I’ve got you covered. If march has you craving mint chocolate chip, I’ve got you covered. And, if you are in a festive, st. Patrick’s day mood, that’s right- I’ve got you covered. Grasshopper pancakes are peppermint flavored with warm, gooey chocolate chips and a fun green color! They’re also a sneaky way to slip a few extra greens into your kids’ breakfasts. You don’t have to feel guilty while enjoying these fruit sweetened, veggie-hiding, mint-lovin’ pancakes!

 

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GRASSHOPPER PANCAKES

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 2-4

 

INGREDIENTS

• 4 Eggs (room temperature)
• ¼ Cup coconut oil (melted)
• 2 Bananas (mashed)
• ½ Teaspoon peppermint extract
• ½ Cup spinach
• 3 Tablespoons coconut flour
• ¼ Teaspoon baking soda
• ½ Teaspoon sea salt
• 1 Handful chocolate chips

INSTRUCTIONS

1. In a high speed blender process the eggs, coconut oil, bananas, peppermint extract and spinach.
2. In a medium mixing bowl combine the flour, baking soda and salt.
3. Pour the wet ingredients into the dry and whisk until well combined. Fold in the chocolate chips.
4. Heat a pan over medium heat. Scoop the batter into small pancakes.Cook until the batter bubbles and the batter is lightly browned. Flip to cook an additional 30 seconds. Repeat until all the batter is used.
5. Serve topped with maple syrup or nut butter and coconut flakes. (optional)

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.