Leprechaun Pancakes
Oh, the sunflower seed butter and baking soda reaction! I remember the moment so vividly…
It was about a year ago. I was concocting a recipe for oatmeal cookies, made with sunflower seed butter. When the delicious cookies came out of the oven, they seemed to look a bit yellow. The longer they cooled for, the greener, and greener they got. When I bit into one, they tasted perfectly normal, but the inside was a deep green! How strange!
Recently, I was browsing recipes online, when I found a recipe for green oatmeal cookies! It was then I learned that when you combine baking soda and sunflower seed butter, it turns green. Amazing! And perfect for St. Patrick’s Day!
These pancakes are deeeeelish, and can be made in a jiffy!
Just don’t let the leprechauns eat them! You know how greedy they get with paleo pancakes.
Leprechaun Pancakes
Ingredients
- 1 cup unsweetened sunflower seed butter
- 2 Tbs maple syrup or honey
- 3 large eggs
- ½ cup almond milk (or coconut milk for nut-free)
- 1 tsp baking soda
- ½ tsp cinnamon
- scant ¼ tsp sea salt
- 1–2 Tbs coconut oil, for greasing
Instructions
- Place a large cast iron skillet on your stove, and turn the heat up to medium.
- In a high speed blender, blend the sunbutter, maple syrup, eggs, and almond milk until smooth.
- Blend in the baking soda, cinnamon, and salt.
- Spread a bit of coconut oil all over the preheated griddle, and then spoon the batter onto it. I use about 2 Tbs of batter per pancake. Then, spread out the top of the pancake with the back of a spoon, to make it thinner.
- Let each side of the pancake cook for about 2 minutes, or until the edges start to curl slightly under, before flipping.
- Serve the pancakes! NOTE: The greenness may start to form a few minutes after the pancakes have been cooked, because it takes a little while for the baking soda to activate.
