Peppermint Pancakes
What a fun way to use up leftover candy canes!
Servings: 4
Calories: 288kcal
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 3 Tablespoons butter melted (plant based for dairy free)
- 1 egg
- 1 ¼ cup almond milk plain or vanilla
- Cooking spray or similar
- ¼ cup candy canes crushed
Instructions
- Mix together flour, baking powder, salt and sugar in a large bowl.1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon salt, 1 Tablespoon sugar
- Whisk in melted butter, egg and almond milk. Add crushed candy canes if desired, or save to make patterns in each pancake. Stir until well combined. Let batter rest for 5 minutes.3 Tablespoons butter, 1 egg, 1 ¼ cup almond milk, ¼ cup candy canes
- Preheat a large skillet over medium-high heat. Spray with cooking spray (or use butter/oil as preferred). Pour batter into hot skillet, about ¼ cup of batter for each pancake.Cooking spray or similar
- Cook 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 more minutes.
Notes
You can also use your own favorite recipe for pancakes, or make the batter from a box. Just add the peppermint pieces and cook per usual.
Add mini chocolate chips for an additional layer of flavor.
Nutrition
Calories: 288kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 770mg | Potassium: 422mg | Fiber: 2g | Sugar: 3g | Vitamin A: 322IU | Calcium: 261mg | Iron: 3mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.