I’m so ready for the holidays now that I’m done with studying and finals!! To celebrate, I made chocolate peppermint pancakes for breakfast!
I enjoyed these pancakes while reading the article about this blog in the Boston Globe in hard copy this morning, which was so cool!!! I am so excited and honored to be in such a renowned newspaper. Check out the article here!
If you have a nut allergy, you could use whole wheat flour instead of almond. If you do, you may need to add 1 cup of milk instead of ¾ cup - I have found that whole wheat tends to be more absorbent than almond flour. You could also use chocolate protein powder instead of cocoa powder if you want to add some protein to these pancakes. I added cacao nibs to some pancakes and they added a nice crunch, but if you don’t like cacao nibs you could add chocolate chips instead.
¾ cup milk
1 tbsp melted and cooled coconut oil or butter
¼ tsp peppermint extract
Splash of vanilla extract
1 cup almond flour
2 tbsp cocoa powder
½ tsp cinnamon
1 tsp baking powder
Handful of cacao nibs or chocolate chips (optional)
Gently whisk the wet ingredients together in a bowl. Add in the dry ingredients and mix until the batter is smooth. Then you can add the cacao nibs or chocolate chips.
Spray a pan with cooking oil, heat, and add spoonfuls of batter to cook the pancakes.
While the pancakes are cooling, top with chocolate chips so they get melty.
For additional festivity, top with crushed candy canes and go deck the halls!