St. Patrick's Day Breakfast

We love St. Patrick's Day!

All the world gets to be Irish on St. Patty's, and so do I.

I start spouting Blarney in an irish brogue, and telling the kids how I chased a leprechaun through the house the night before. I usually catch him, but his gold coins always turn into chocolate ones, and he leaves something green for the kids to wear that day. ;D

This is our typically St. Patrick's Day breakfast. It's our favorite buttermilk pancake recipe died green and then cookie-cut into shamrock shapes. We eat it with "Gold Coin Topping."

Buttermilk Pancakes

• 3 cups buttermilk
• 4 eggs
• 1/3 cup oil
• 2 Tbsp sugar
• 1 tsp salt
• 2 tsp baking soda 
• 2 cup flour
• *Green food coloring (used only for St. Patrick's Day)

Mix the wet ingredients and then add the dry ones. Whisk well to remove any lumps. The batter is more runny than most pancake recipes, but that's what makes these pancakes so light and magically delicious.

I usually cook them on our giant griddle set to 300 degrees, but if you're using a pan on the stove, you probably want to use a medium-high heat. Flip them when they bubble. The should be golden brown in color (well, unless of course their green. ;D)

We have half-a-dozen shamrock cookie-cutters because the kids like to cut out their own shamrock pancakes - so fun!

Gold Coin Topping

• 3-4 bananas, cut into coins size circles
• 1/2 cup chopped walnuts
• syrup, 

Mix the bananas and nuts with just enough syrup to wet the topping and hold it together. However, the bananas shouldn't be swimming in syrup. This topping is great for everyday use because it cut's down on the refined sugars and replaces it with the healthy sweet of the bananas. It's a family favorite.

Spoon the "gold coins" over hot pancakes and enjoy.

And a Happy St. Patty's to you, me darlin's!!