Green Shamrock Protein Pancakes

2 servings

¼ cupplain, low fat Greek yogurt

⅓egg

⅓ tspbaking powder

⅕ cupwhole wheat pastry flour

⅓ tspgreen food coloring (or use a food processor to add in chopped spinach for a natural green color)

⅕ cupdark chocolate chips (optional)

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Add egg and Greek yogurt into a food processor and process on high until fully blended (or use a blender if needed)

Add in flour and baking powder and process on high to create batter

Mix in food coloring slowly until desired color is achieved.

Add chocolate chips (if desired) and pulse to blend evenly.

Pour batter into shamrock shapes onto a pan over lightly greased medium heat. (To create shamrock shapes easily, pour batter into a plastic zip-close bag. Squeeze batter into one end to create a 'pastry bag' and use a scissor to cut a small hole into the corner of the bag. Now you can easily control the pour of the batter into the pan to create a pancake shape)

When edges start to bubble, flip pancake over and cook throughly on opposite side.