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 :)
- 1 1/3 cup Gluten-Free All-Purpose Flour Mix
- 2 tsp. Baking Powder
- 1/2 cup Powdered Sugar
- 1/4 cup cocoa powder
- 1 Egg ( I use Ener-G Egg Replacer)
- 1 Tbsp. Vanilla
- 2 Tbsp. Oil
- 1 cup Milk ( I use Rice Milk)
- 1/4 cup crushes Candy Canes
- 1/4 cup Chocolate Chips
- Whip Cream for topping (optional)
- 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.
ENTER TO WIN $5,000 FOR YOUR LOCAL FOOD BANK
Until December 6, YOU can enter the Challenge by following @Pompeian on Instagram and uploading a photo to Instagram showing how you are giving your baked goods a tune up with Grapeseed Oil Spray using the #Bake4Better hashtag and tagging @Pompeian.
The most innovative photo taker, who will be crowned by celebrity pastry chef Duff Goldman, will receive a $5,000 donation in the name to their local food bank and a Pompeian gift basket to continue baking better all year long.
For the Baking for Better official rules, please visit http://bit.ly/HdBBS9. Coupons for Pompeian products can be found at http://bit.ly/1ayXK6w.
This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.