When I saw this recipe for green pancakes over at A Veggie Venture last week, I immediately added it to my weekend to-do list. Sure, St. Patrick’s day is today, but weekday mornings and making special breakfasts don’t mix too well.
Instead, I did the prep Saturday afternoon (mixed the wet ingredients and the dry ingredients), and we cooked them on Sunday morning, with plenty of leftovers for today.
I used frozen spinach instead of fresh (a loosely packed cup), reduced the yogurt by 1/3 cup, and used 2 eggs plus 2 T. vegetable oil (original recipe is 1 c. yogurt, 1 egg, and no oil).
These bring back fun memories of St. Patrick’s Day dinners with my Grandma Joan, where everything that could be green, was: the water, the butter, the schaum tortes . . . she really went all-out!
These days, I prefer to avoid artificial food colorings, and, while it wouldn’t work for everything (e.g., spinach probably isn’t a great way to make green vanilla pudding — or is it???), spinach worked like a charm for the pancakes!
They came out nice and green, and didn’t taste spinach-y at all. If you’re not into corned beef and cabbage, whip up a batch of these for dinner tonight, along with some spinach-green eggs! Or make them this coming weekend, to celebrate spring.
Happy St. Patrick’s Day! It’s a great day to have a green blog 😉
Speaking of green, I grew up with my grandma’s St. Patrick’s day meals, where everything was green — literally! Green butter, green water, green wine & beer, green horseradish — she really went all out.
The St. Patrick’s Day dinners bring back great memories, and I love the spirit and festivity, but these days, the thought of consuming all that green food coloring makes me cringe.
Fortunately, there are a plethora of green foods out there, so you can still have a green meal without artificial dyes. As an extra bonus, most naturally green foods are pretty good for you.
Here are a few ideas:
Green cabbage — a very traditional St. Paddy’s Day food, but the traditional cooking method — boiling forever — robs it of most of the green color (and most of the nutritional value). Try it fresh in a cabbage salad.
Spinach — try a simple saute with olive oil and garlic or fresh with your favorite salad toppings.
Pesto — the basil gives it a fabulous bright green color. Serve with your favorite [green] veggies and pasta.
Garnish plates or beverages with fresh herbs such as mint, basil, parsley, or cilantro.
There are a bunch of green foods not on my list, so it’s your turn! What is your favorite naturally green food?
We’ll be keeping things fairly traditional with our reuben sandwiches tonight. Since we made our sauerkraut with purple cabbage, we’ll have to make sure to have a serving of green on the side 🙂