A stack of green mint chocolate chip pancakes

Mint Chocolate Chip Pancakes

  • Author: Kristy Richardson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 12-14 Palm-sized pancakes 1x



  • 1 c. of fresh spinach
  • 1 c. almond milk, divided into quarter cups
  • 1 tsp. mint extract
  • 1 1/2 c. of all purpose flour (or all purpose GF flour)
  • 1 Tbsp. baking powder
  • 1 Tbsp honey (or maple syrup)
  • 3 Tbsp. olive oil
  • 1 Tbsp. vanilla
  • 1 large egg (or 1/4 c. aquafaba or 1 Tbsp flax meal + 4 Tbsp water)
  • 1/3 c. Enjoy Life Chocolate Chips


  1. Blend ¼ cup of almond milk, 1 cup of spinach and min extract in a blender.
  2. In a bowl combine flour and baking powder well.
  3. In a second bowl whisk together honey, olive oil, vanilla and egg.
  4. Combine wet ingredients and spinach mixture with flour and baking powder. Whisk well until all lumps are gone. Gently fold in chocolate chips with spatula.
  5. Heat frying pan on medium heat. Working in small batches, use a quarter cup measuring cup to add pancake batter onto hot pan. Each side will take 1-2 minutes. Flip when pancake begins to bubble.
  6. Continue to work in small batches until pancakes are finished. Sprinkle with extra chocolate chips if desired and enjoy!