GREEN APPLE PANCAKES

Celebrate St. Paddy’s day with these festive Green Apple Pancakes! My favorite, fail-proof pancake recipe (gluten-free or not) topped with an amazing apple compote. Also includes instructions on how to make your very own green food coloring!

INGREDIENTS: 
2 cups all purpose or gluten-free flour 
¼ cup granulated sugar or honey 
4 tsp baking powder
¼ tsp baking soda 
½ tsp salt 
1 ¾ cup milk 
¼ cup butter, melted 
2 tsp vanilla 
1 large egg
A few drops of green food coloring (see below for how to make your own)

Green Apple Compote 
2 tbsp butter 
6 green apples, peeled and sliced
1 ½ tsp minced crystalized ginger 
1 tsp cinnamon 
½ cup brown sugar
¼ cup apple juice or (Jameson Whiskey to kick it up)
Pinch of salt, to taste
A few drops of green food coloring (see below for how to make your own)

Optional Toppings 
Maple syrup 
Whipped cream or vanilla yogurt 
Tools 
Chef's Knife
Cutting board 
Large bowl
Large skillet 
Saucepan

*To make your own green food coloring, combine about 2 cups spinach and ½ cup water in a sauté pan. Heat over medium-low until the spinach is wilted. Transfer to a small food processor and blend until smooth. Strain through a fine mesh sieve and refrigerate until ready to use. 

DIRECTIONS:

1. To make the apple compote, melt the butter in a saucepan over medium heat. 
2. Stir in the remaining ingredients and bring to a simmer. 
3. Cover and simmer over low heat for 30-45 minutes, stirring occasionally. 
4. For the pancakes, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. 
5. Make a well in the center of the dry ingredients and add the milk, melted butter, vanilla, egg, and food coloring. 
6. Whisk the ingredients together until mostly smooth (a few lumps are fine). The batter will be thick. If it’s too thick, you can add a bit more milk to thin it out. 
7. Heat a large skillet over medium-low heat and coat the pan with butter or oil. 
8. Pour about ¼ cup of the batter into the center of the pan and smooth it out with the back of a spoon. 
9. Watch for bubbles to appear, then flip and cook on the other side until golden. 
10. Repeat with the remaining batter. (I like to place the finished pancakes on a baking sheet, cover with foil, and keep warm in a low oven.) 
11. Serve with a scoop of the apple compote over the top, a drizzle of maple syrup, and some whipped cream or vanilla yogurt, if desired. Enjoy!