If you're looking for a fun and festive breakfast to celebrate St. Patrick's Day, these gluten free mint chocolate chip pancakes are the perfect way to start the morning. Fluffy, naturally green, and packed with rich chocolate chips and refreshing mint flavor, this recipe is a family favorite that feels indulgent while still being easy enough for a weekend brunch.
A Fun St. Patrick's Day Breakfast Idea
These naturally green gluten free pancakes are a fun alternative to traditional holiday treats. Serve them with fresh berries, banana slices, or green grapes for a balanced breakfast that feels like a treat but still packs a nutritional boost!
Why You'll Love These Gluten Free Mint Chocolate Chip Pancakes
This pancake recipe is perfect for kids, holiday brunch, or a fun weekend breakfast, Even picky eaters won't notice the spinach, making this a sneaky way to add extra nutrients to a holiday treat.
- Naturally green using fresh spinach
- Soft, fluffy texture with no gritty gluten free taste
- Festive for St. Patrick's Day
- Easy to customize dairy free
- Kid-friendly and freezer-friendly
Ingredients You'll Need
- Gluten Free 1:1 Flour
- Baking powder
- Pure Maple Syrup
- Salt
- Milk or dairy-free milk of choice
- Egg
- Neutral oil like avocado oil
- Fresh spinach (baby spinach works best)
- Pure peppermint extract
- Mini chocolate chips
Blending the spinach directly into the wet ingredients creates a smooth batter and vibrant green color, without adding a vegetable taste.
Looking for more gluten free St. Patrick's Day recipes? I think you'll also want to try this Almond Flour Irish Soda Bread and this Philly Style Irish Potato Candy. Go ahead and check out all of my Irish-inspired recipes here.
How to Make Gluten Free Mint Chocolate Chip Pancakes
- In a large bowl, whisk together the gluten free flour and baking powder.
- Add the remaining ingredients: milk, eggs, oil, maple syrup, peppermint extract, and fresh spinach to a blender. Blend until completely smooth and bright green.
- Pour the spinach mixture into the dry ingredients and stir until just combined.
- Gently fold in the chocolate chips.
- Heat a nonstick skillet or electric griddle over medium heat and lightly grease.
- Scoop ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden and cooked through.
Serve warm with butter and pure maple syrup, or add a dollop of whipped cream and fresh fruit for an extra festive St. Patrick's Day breakfast.
Tips for Perfect Gluten Free Spinach Pancakes
- Blend the spinach thoroughly to avoid green flecks.
- Let the batter rest for 5 minutes before cooking for better texture.
- Use mini chocolate chips for even distribution.
- If the batter thickens as it sits, add a splash of milk to thin it slightly.
Storage and Make-Ahead Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze cooked pancakes for up to 2 months and reheat in the toaster or microwave for quick, festive breakfasts.
Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's Eat!
Gluten Free Mint Chocolate Chip Pancakes
Equipment
Ingredients
- 1½ cups Gluten Free 1:1 Flour
- 2 teaspoon Baking Powder
- 1 cup Spinach
- 1 Egg
- 1 cup Milk Use Unsweetened Plant-Based Milk for Dairy Free
- 1 teaspoon Pure Peppermint Extract
- 2 tablespoon Avocado Oil
- 2 tablespoon Pure Maple Syrup
- ⅓ cup Mini Chocolate Chips Toss in as many as you like!
Instructions
- In a large bowl, stir together the flour and baking powder.
- To a blender, add the spinach, egg, milk, mint extract, oil and syrup. Blend until you have a creamy mixture.
- Pour spinach mixture into the flour bowl and stir until the batter forms.
- Fold in chocolate chips then drop batter onto the heated griddle. Cook as you normally would regular pancakes.
- Serve topped with syrup, whipped cream and fresh fruit.
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