Whole Foods Melissa Bishop makes a recipe that while not Irish is at least the right color for St. Patrick's Day.
1 tablespoon plus 2 teaspoons canola oil, divided
1/2 cup chopped sweet onion
1 (10-ounce) package frozen chopped spinach, thawed and drained well
3 tablespoons chopped fresh cilantro
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3 large eggs
1 cup milk
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and cook 5 to 6 minutes or until tender and browned. Stir in spinach and cilantro and remove from heat. Let cool.
In a large bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together eggs and milk. Whisk egg mixture into flour mixture until blended. Stir in cooled spinach mixture just until evenly blended.
In a large skillet, heat 1 teaspoon of the oil over medium-high heat until hot. Drop pancake batter by scant 1/4 cupfuls and cook 1 to 2 minutes per side or until golden on both sides.
Add more oil and adjust heat as needed. Repeat with remaining ingredients.