Shamrock Pancakes

  • 1 cup – flour, all-purpose
  • 1 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1 teaspoon – cinnamon
  • 1 cup – milk
  • 3/4 cup – spinach
  • 1 – cooking spray


  • 1 1/2 tablespoon – butter, unsalted
  • 1/4 cup – maple syrup, pure

Serve With:

  • 2 cup – strawberries
  1. In a large mixing bowl, stir together the flour, baking powder, baking soda, and cinnamon.
  2. Add milk and spinach to a blender and mix well, breaking down the spinach as much as you can; stir into the dry ingredients.
  3. Spray skillet with cooking spray and heat over medium. Pour batter by 1/4 cup fulls onto hot skillet, and cook 2-3 minutes until bubbles form. Flip and cook an additional 2 minutes; repeat until all batter has been used.
  4. Use a heart-shaped cookie cutter to cut each pancake. Arrange onto plates into a clover using 3 hearts for the leaves and a part of the leftover pancake as the stem.
  5. Spread with butter, drizzle with maple syrup, and serve with sliced strawberries on the side.


Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings


Calories 268 kcal
Protein 6 g
Fat 6 g
Carb 46 g
Fiber 2 g
Sugar 18 g

Recipe from Super Healthy Kids.


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