Celebrate St. Patrick’s Day with these fluffy, vibrant green oat pancakes that are as delicious as they are festive. Packed with wholesome ingredients, they make a perfect breakfast to start your day with a cheerful twist.
Start by mixing the buttermilk and oats in a big bowl and let them soak for about 5 minutes. While that’s soaking, whisk together the flours, brown sugar, wheat germ, baking soda, cinnamon, and salt in another bowl. Next, beat the eggs, applesauce, and green food coloring into the soaked oats. If you want a brighter green, feel free to add a little more food coloring. Then, gently fold in the dry ingredients until just combined—don’t overmix.
Heat a griddle or large skillet over medium heat and lightly oil it. Once it’s hot, scoop about 1/3 cup of batter for each pancake onto the griddle. Cook them until you see bubbles forming on top and the edges look set, which should take around 3 to 4 minutes. Flip and cook the other side for another 2 to 3 minutes until golden brown.
Keep the cooked pancakes warm by placing them on a baking sheet in a low oven while you finish the rest. Enjoy!
- Use fresh spinach or high-quality matcha powder for the best green color and flavor.
- Don’t overmix the batter to keep the pancakes light and fluffy.
- Cook on medium heat to ensure the pancakes cook through without burning the outside.
These pancakes are a fun and festive way to celebrate St. Patrick’s Day. They are packed with wholesome oats and a natural green color from spinach or matcha, making them both tasty and visually appealing. Plus, they offer a nutritious twist on a classic breakfast favorite.
Serve these pancakes warm with a drizzle of maple syrup or honey. Add fresh berries or sliced bananas on top for extra sweetness and texture. A dollop of Greek yogurt or a sprinkle of chopped nuts can also add a nice contrast.
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster or microwave to keep them soft. You can also freeze the pancakes by layering them with parchment paper and placing them in a freezer bag for up to one month.
