Honey Lavender Cupcakes with Cream Cheese Frosting.
That was back when I only had one nugget and actually had time to take pictures of food. Now, ha, I'm lucky I was able to snap a few pics of these.
With St. Patrick's day around the corner we usually like to celebrate with a few fun food themed items. If you visit this little space of mine often (and thank you to my friends that do), then you know breakfast for me with the nuggets is kind of our thing.
What I love about these is there is absolutely no food coloring in them. Yup, you read that right. I can't even remember where I got this recipe from and since I've been making it awhile now, I've added my own things and doctored it up a bit.
The best part is the ingredients that are in here are things that I'm happy my nuggets are eating. So what's the secret (if that's what we're calling it) to the color you say? Spinach. Yes, spinach. And, don't pull your nose up before you try it, because I seriously can't make these fast enough before the last batch is being devoured, and not just by my kids.
1 cup of fresh spinach packed (I usually add a little more or little less depending on the size of the leaves)
1 ripe banana
2 Tspoons of creamy peanut butter (add more if you're a fan)
1 tspoon of flax seeds
1 1/2 cup of milk (I use almond milk)
1 cup of complete pancake mix
1 Tspoon of vanilla or almond extract (optional)
In a food processor combine spinach, banana, peanut butter, flax seeds, milk, and vanilla. Mix until all ingredients are blended. Then add in pancake mix and blend again until all ingredients are combined. In a large frying pan or griddle, on medium heat, pour batter into desired pancake sizes flipping half way through until cooked to a light golden brown.