Mint Chocolate Chip Pancakes
St. Patrick’s Day is right around the corner. And while we don’t celebrate this holiday as much as we do the other holidays in our home, I still like to do something a little different so the day does not feel like every other day. In my home growing up, my mom always made us a green breakfast and I find myself inclined to do the same for my children.
But instead of just coloring the same old pancakes green, I thought we would give Mint Chocolate Chip pancakes a try. And of course I used my family as my taste testers. They were a hit for all…and if you have kids, you know that is saying something!
We modified a Buttermilk Pancake recipe and added some mint flavoring. The first batch came out a little TOO minty, but the second try we seem to have gotten the right mix. I am hoping to figure out how to make these gluten and dairy free for me and have been doing some research on alternative ingredients!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter melted
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1 cup buttermilk
- 1 1/3 cup flour
- 1/2 teaspoon pure mint extract
- 3- 4 drops green food coloring optional
- 3/4 cup mini semisweet chocolate chips with a few for garnishing
- Carbohydrate 322.37271167369 g
- Cholesterol 529.597916698688 mg
- Fat 173.321825844492 g
- Fiber 9.92083349355062 g
- Protein 25.3695141716189 g
- Saturated Fat 106.038520007053 g
- Serving Size 1 1 Recipe (898g)
- Sodium 4737.10367396761 mg
- Sugar 312.45187818014 g
- Trans Fat 11.2512051674235 g
- Calories 2804 calories
Mix together flour, sugar, baking powder, baking soda, and salt into a bowl. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until mixed well. Stir in chocolate chips. Heat a large skillet over medium heat. Pour about 14 cup of pancake batter onto skillet for each pancake.. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook on the other side for 1 to 2 more minutes.
