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Category: St. Patrick’s Day recipes. Girl Scout copycat recipes

Healthy Thin Mint Pancakes

Healthy Thin Mint Pancakes

To be honest, I didn’t feel like meal planning this week, especially since I’m trying to scrape by with the food I already have. I’m outta here for some spring break relaxation starting Friday!

However, I didn’t want to leave you high and dry this week, so I cooked up an extra special breakfast to share in honor of St. Patrick’s Day and Girl Scout cookie season.

Hint: I’m sure you guessed from the title, but pancakes, chocolate and the color green are involved.

Watch the magic happen . . .

Greek yogurt pancake batter

The plain batter mixed with “special” wet ingredients

 One pancake in the pan with chocolate chips

Dessert for breakfast!

Yes,  I am aware these pancakes are just about the ugliest flapjacks in the world. However, they taste pretty darn close to a Thin Mint cookie and they’re much healthier, so I suggest you ignore their less-than-photogenic appearance.

Who knew vegetables at breakfast could be so delicious?

Healthy Thin Mint Pancakes



I cut Julie’s recipe for Greek yogurt pancakes in half and made a few modifications to make these mean and green proteinpacked hotcakes.


  • 4 oz. Greek yogurt (I used Voskos Honey Greek yogurt)
  • 7 tbsp. white whole wheat flour
  • 2 tbsp. semi-sweet chocolate chips
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • One cup fresh spinach


  1. Heat a non-stick skillet or griddle to medium heat.
  2. Scoop the Greek yogurt into a medium-sized bowl. Add flour, baking soda and salt. Stir together very gently. Stop just before the ingredients are completely combined. Set aside.
  3. Pulse the spinach, egg, vanilla and peppermint in a blender until no leaves remain.
  4. Add the wet ingredients to the dry and stir gently. Do not over mix.
  5. Place 1/4 cup of the batter in the skillet or on the griddle.
  6. Add a few chocolate chips to the pancake.
  7. Cook for about a minute and a half. Then, flip and cook for another minute or so.
  8. Repeat until the batter is gone.
  9. Eat!

Related HGG Posts:

Weekend Breakfast: Cottage Cheese Pancakes


The Best Pancakes of My Life


Weekend Breakfast: Whole-Wheat Strawberry Vanilla Pancakes 


Of Possible Interest:

Homemade Samoas Girl Scout Cookies via Just a Taste

Eat Healthy: Homemade Thin Mints via Handle the Heat

Homemade Girl Scout Cookies: Tagalongs via Baking Bites


  1. What is your favorite Girl Scout cookie? (Mine is definitely Thin Mint! My mom always put them in the freezer, and I can’t eat them any other way.)
  2. Do you “hide your vegetables”?