Blonde + Brown Peppermint Pancakes
Sometimes a classic, chocolate chip pancake is all we need. Other times, we need both peppermint chocolate chip + peppermint hot cocoa vibes! Who can blame us for wanting such a great balance of cozy, rich, and festive flavors in one? These were initially made vegan, and it does not stop there — as goes for all of my recipes, this stack is also gluten + grain free. It is perfect for waking everyone up in the house up morning, to the happiest of smells that really only takes about 10 minutes to prepare!
Ingredients:
2 (flax) eggs
1/4 cup (dairy-free) milk of choice
1 tbsp coconut sugar (optional)
1/4 tsp peppermint extract
1/2 cup almond flour
1/4 cup tapioca flour
1/4+ cup chocolate chips (optional, but not really)
1 tbsp cacao powder
coconut oil, for greasing
Directions:
If using, prepare the flax eggs by combining 2 tbsp flax seed meal and 5 tbsp warm water. Set aside until a gelatinous consistency is reached.
In a small bowl, combine the coconut sugar, if desired, and the milk, along with the peppermint extract. When ready, stir in the flax eggs. If you are using regular eggs, simply whisk those first, then add all the other wet ingredients mentioned.
Gradually stir the almond + tapioca flours into the wet mixture.
Fold in the chocolate chips, then lightly grease a pan with coconut oil.
On low-medium heat, use about half the batter to make either 2-3 medium-sized pancakes, or one large pancake.
My rule of thumb is to wait for the batter to start sizzling on top, then flip to the other side, for a final minute or two!
With the remaining batter, stir in the cacao powder, until it is well-incorporated.
Cook with the batter as you did before, to create the “brown” pancakes.
Drizzle organic maple syrup, your favorite nut butter (hello almond!), or add a dollop of coconut whip on top.
Grab a fork and enjoy!
