Leprechaun Pancakes


Oh, the sunflower seed butter and baking soda reaction! I remember the moment so vividly…


leprechaun pancakes

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
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  1. 1 cup unsweetened sunflower seed butter
  2. 2 Tbs maple syrup or honey
  3. 3 large eggs
  4. ½ cup almond milk (or coconut milk for nut-free)
  5. 1 tsp baking soda
  6. ½ tsp cinnamon
  7. scant ¼ tsp sea salt
  8. 1-2 Tbs coconut oil, for greasing
  1. Place a large cast iron skillet on your stove, and turn the heat up to medium.
  2. In a high speed blender, blend the sunbutter, maple syrup, eggs, and almond milk until smooth.
  3. Blend in the baking soda, cinnamon, and salt.
  4. 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.
  5. Let each side of the pancake cook for about 2 minutes, or until the edges start to curl slightly under, before flipping.
  6. 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.
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