I tried making these about a month ago and accidentally overdosed them with peppermint extract😳 The batter got tossed, and a redo was in store. This time I added a bit of the extract at a time and got the right amount of mintiness. So with spinach, fresh mint, and some extract,  I created the green pancakes I was hoping for.

Mint Chocolate Chip Pancakes 

• 2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix

• 3/4 cup almond milk

• 1/3 cup water

• 1 large handful of spinach leaves

• 1 small handful fresh mint leaves

• 1 egg, beaten

• 1 Tablespoon ground flax seeds

• 2 Tablespoons coconut oil, melted

• 1/8 teaspoon pure peppermint extract

• Mini chocolate chips

Place spinach, mint leaves, water, milk, and flax in a blender. Blend until completely smooth. In a bowl, combine pancake mix, egg, oil, greens mixture, and extract. Stir until just blended. On a preheated, oiled griddle (I use coconut oil at 375 degrees), pour batter (about 1/3 cup per cake) onto griddle and top with a scattering of mini chips. Allow pancakes to become dry around edges before flipping. Cook an additional 3 minutes or so. Serve warm with a drizzle of pure maple syrup or coconut oil.

Some other minty recipes you will enjoy:

Mint Chocolate Chip Smoothie

Fresh and Minty Cantaloupe and Tomato Salad