When your daughter goes to sleep, it’s nice to make her mini mint chocolate chip pancakes so that when she wakes up, she has warm pancakes and milk waiting. She won’t suspect that the reason they’re green is because you added raw bok choy to the batter. You’ll smile as she eats ten of them. Everything in moderation, including moderation.
Pancakes inspired by Weelicious Green Vegan Pancakes. I replaced the half cup of applesauce with yogurt, replaced the cup of spinach with bok choy (and upped the amount), plus added chocolate chips and a dab of peppermint extract, and everything turned out fine.
You can also make red beet pancakes (but forget about roasting the beet, not sure why the recipe calls for that – just puree it raw with the rest of the liquid part of the batter), like the red beet pancakes with fresh red currants and chocolate chips you see below. Or orange ricotta pancakes. Or pretty much anything. Freeze them, and they make for fun, easy, protein- and nutrient-packed lunches.