Chocolate Peppermint Pancakes

Disclosure: This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

It’s that wonderful time of the year when peppermint and chocolate seem to be trending flavors… and I LOVE IT! Such a great combo and so festive during the holidays. Miss E and I love making pancakes together and it’s always fun mix things up for the different seasons. Last month, I shared our Gluten-Free Pumpkin Pancakes and today I’m sharing our new Gluten-Free Chocolate Peppermint Pancakes.

These pancakes are thick, fluffy and the extra chocolate chips make them melt in your mouth!

The ingredients are very simple, most of you probably have everything on hand during the holidays. They include Gluten-Free All-Purpose Flour (Or regular flour would work too), Baking Powder, Cocoa Powder, Powdered Sugar, Vanilla, Oil, Milk, 1 Egg, Candy Canes and Chocolate Chips.

Cream ingredients together and then slowly add in the crush candy canes and the chocolate chips.

Heat a pancake griddle on medium-high heat (I put my burner on a 7). Before pouring the batter onto the pan I sprayed a little Pompeian Grapeseed Oil onto the griddle. Due to my soy allergy I have a hard time finding cooking sprays that are soy-free and this spray is all-natural and safe for me to eat! It’s made from 100% grapeseed oil imported from France. I used it for my pancakes but Pompeian Grapeseed Oil Spray can be used for stir-frying, grilling, sautéing or baking.

To make the perfect pancakes, I let my batter stay on the pan just until I start to see little bubbles and then I flip for about 1 minute longer.

These pancakes are very rich and decadent so I just added a little whip cream for a garnish. I don’t even think you need syrup with these! But I’ll leave that up to you :)

Oh so yummy! You better put these on your list for Saturday morning :)

Chocolate Peppermint Pancakes

Author: Taryn

Recipe type: Breakfast

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Celebrate the Holiday season with these festive Chocolate Peppermint Pancakes filled with candy canes and chocolate chips!

Ingredients

1⅓ cup Gluten-Free All-Purpose Flour Mix
2 tsp. Baking Powder
½ cup Powdered Sugar
¼ cup cocoa powder
1 Egg ( I use Ener-G Egg Replacer)
1 Tbsp. Vanilla
2 Tbsp. Oil
1 cup Milk ( I use Rice Milk)
¼ cup crushes Candy Canes
¼ cup Chocolate Chips
Whip Cream for topping (optional)

Instructions

Combine vanilla, egg, milk and oil together and slowly add in the dry ingredients, stirring continuously.
Once mixture is creamy, stir in crushed candy canes and chocolate chips.
Heat your griddle to medium-high heat and apply a little Pompeian Grapeseed Oil.
Pour a small amount of batter onto the griddle (about a 4" pancake) and let it cook until you see bubbles forming.
Flip for one more minute.
Serve with whip cream and possibly syrup!
Makes 12, 4" pancakes.

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This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

About Taryn Whiteaker

Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.