March is a busy month for me. First Baby3 will be was born, then St. Patrick’s Day and finally Easter. Nowadays St. Patrick’s Day doesn’t mean quite what it used to mean. See back in my college days it meant lots of fun colored alcoholic beverages. Now it means Mint Chocolate Chip Pancakes and anything green that Mason and now Baby3 will get a kick out of.
It’s been a fairly easy transition though, I love making stuff for Mason and having him enjoy the holidays! This year we’re doing Mint Chocolate Chip Pancakes for Breakfast. Last year (the year before?) we did Green Eggs for breakfast!
These were super easy to make and luckily I had everything on hand, my food pantry isn’t stocked nearly as well as my baking pantry lol.
First start by mixing 1 1/3 cup flour , 1 tablespoon sugar , 1 teaspoon baking powder , 1/2 teaspoon baking soda and 1/2 teaspoon salt
Then combine 1 cup buttermilk (no buttermilk? Mix 1 cup milk and 1 tablespoon of vinegar together, let sit for 5 minutes), 1 large egg 2 tablespoons melted butter, 1 teaspoon pure vanilla extract, 1/2 teaspoon pure mint extract and green food coloring until the color you desire has been reached! Then add 1/2 cup of Andes Mint Baking Chips
The remaining 1/4 cup of Andes Mints will be used for garnish (or not at all, your choice).
Cook on low to medium heat for approximately 2 minutes on each side. I used my red scooper to make the perfect size pancakes.
These pancakes were a GIGANTIC hit with Mason, he ate them right up. I know that he’s going to love them on St. Patrick’s Day too! We froze the left overs to make it super easy for me on St. Patrick’s Day since there is a very good chance that Baby3 will be here by then! I just hope I have enough if my siblings are still here! If not I’m sure I can whip some up while wearing Baby3! I’ll probably have some time, I bet Baby3 would love Mint Flavored Mama’s Milk 😉
Ingredients
Directions
- In a medium bowl combine 1 1/3 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
- Whisk together 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, 1 teaspoon pure vanilla extract, 1/2 teaspoon pure mint extract and Green Food Coloring in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir until everything has been incorporated. Then stir in the Andes Baking Chips.
- Add to dry ingredients and stir until mixed well. Stir in chocolate chips.
- Cook the panckes for 2-3 minutes on medium heat or until the pancakes have begun to bubble on top and then flip and cook for an additional 1-2 minutes.
- Enjoy!
These pancakes look delicious! I can’t wait to make them!!