Mint Chocolate Chip Pancakes Made in the Blender

Start your morning with these Mint Chocolate Chip Blender Pancakes! They taste like mint chocolate chip ice cream but in pancake form. Perfect for St. Patrick’s Day—whole wheat, dye-free, made with dark chocolate, and a sneaky serving of veggies for breakfast.

“Good morning, good morning, I love you good morning.” That little tune my mom used to sing is now how I greet Parker each morning. His gummy grin when he hears it is the best way to start the day. I love that he wakes up happy.

Mornings usually give me a few quiet minutes to get things started—mostly an attempt to pour a cup of coffee before it goes cold. I rarely finish it, but the ritual matters. I prefer a hot cup even if I only sip it between baby demands. #momlife

We don’t have a microwave because counter space is at a premium, so I reheat cups of lukewarm coffee until one finally stays warm long enough to enjoy. Sometimes iced coffee would be more practical, but there’s something comforting about a hot mug in the morning.

Right now we’re working on independence—he’s attached to my hip most of the day. As I write this he’s squirming in his play gym and demanding to be picked up after a night of sleeping on top of me so he would finally nap. Some nights his crib works; other nights it’s an all-out protest. Still, those small pockets of time let me make fun breakfasts.

These Mint Chocolate Chip Blender Pancakes are made entirely in the blender with white whole wheat flour, a pop of peppermint extract, and semi-sweet mini chocolate chips. To create a festive green color without food dye, I add a cup of packed spinach to the blender. The spinach only adds color and a boost of greens—there’s no spinach flavor, just bright, minty pancakes kids and adults will love.