Tuesday, February 26, 2013

Healthy Thin Mint Pancakes

To be honest, I didn't feel like meal planning this week, especially since I'm trying to scrape by with the food I already have. I'm outta here for some spring break relaxation starting Friday!

However, I didn't want to leave you high and dry this week, so I cooked up an extra special breakfast to share in honor of St. Patrick's Day and Girl Scout cookie season.

Hint: I'm sure you guessed from the title, but pancakes, chocolate and the color green are involved.

Watch the magic happen . . .


Greek yogurt pancake batter


The plain batter mixed with "special" wet ingredients


 One pancake in the pan with chocolate chips


Dessert for breakfast!

Yes,  I am aware these pancakes are just about the ugliest flapjacks in the world. However, they taste pretty darn close to a Thin Mint cookie and they're much healthier, so I suggest you ignore their less-than-photogenic appearance.

Who knew vegetables at breakfast could be so delicious?


Healthy Thin Mint Pancakes

 

 

















I cut Julie's recipe for Greek yogurt pancakes in half and made a few modifications to make these mean and green protein-packed hotcakes.


Ingredients:
  • 4 oz. Greek yogurt (I used Voskos Honey Greek yogurt)
  • 7 tbsp. white whole wheat flour
  • 2 tbsp. semi-sweet chocolate chips
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • One cup fresh spinach

Steps:

  1. Heat a non-stick skillet or griddle to medium heat.
  2. Scoop the Greek yogurt into a medium-sized bowl. Add flour, baking soda and salt. Stir together very gently. Stop just before the ingredients are completely combined. Set aside.
  3. Pulse the spinach, egg, vanilla and peppermint in a blender until no leaves remain.
  4. Add the wet ingredients to the dry and stir gently. Do not over mix.
  5. Place 1/4 cup of the batter in the skillet or on the griddle.
  6. Add a few chocolate chips to the pancake.
  7. Cook for about a minute and a half. Then, flip and cook for another minute or so.
  8. Repeat until the batter is gone.
  9. Eat!

Related HGG Posts:


Weekend Breakfast: Cottage Cheese Pancakes

 

The Best Pancakes of My Life

 

Weekend Breakfast: Whole-Wheat Strawberry Vanilla Pancakes 

SAM_2705 

Of Possible Interest:


Homemade Samoas Girl Scout Cookies via Just a Taste

Eat Healthy: Homemade Thin Mints via Handle the Heat

Homemade Girl Scout Cookies: Tagalongs via Baking Bites


Questions:
  1. What is your favorite Girl Scout cookie? (Mine is definitely Thin Mint! My mom always put them in the freezer, and I can't eat them any other way.)
  2. Do you "hide your vegetables"?

2 comments:

  1. That looks amazing. I just posted a Samoa cookie inspired cocktail recipe on my blog (link below). I think I am going to have to try these now... I have a thin mint problem, lol.

    http://cookeverynight.blogspot.com/2013/03/samoa-cocktail.html

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  2. I'm glad you think the pancakes look good! I've been wondering if anyone would think they're edible, lol.

    My girl scout cookie obsession is also in overdrive. I've got a thin mint smoothie recipe on its way for later this week. :)

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