Peppermint Mocha Pancakes for Christmas Morning

If you're looking for an extra special breakfast for Christmas morning, these Peppermint Mocha Pancakes are a must make.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings -12 pancakes

Calories 147

Author Kim

1 1/3 cups flour I used whole wheat pastry flour. Spelt flour would also be a great choice.
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4-1/2 cup mini chocolate chips I use Enjoy Life Brand Vegan Mini Chips
1 large egg
3 tablespoons coconut oil melted
1 1/4 cups milk I use unsweetened vanilla almond milk
1/4-1/2 teaspoon peppermint extract I used 1/2 teaspoon, if you prefer a lighter peppermint flavor only use 1/4 teaspoon

Heat a griddle to 300 degrees F. or a skillet over medium-high heat.
Combine dry ingredients in a large bowl. Toss in chocolate chips. Pour melted coconut oil over dry ingredients.
Combine wet ingredients in a medium bowl and stir into dry ingredients until just combined.
Use a 1/4 measuring cup per pancake and transfer batter to griddle or skillet. Allow pancake to cook for about 5-6 minutes and until bubbles in the batter have popped. Then flip pancake and cook for about 2-3 minutes more.
Serve pancakes with your favorite toppings. My favorite toppings for this pancake are Christmas sprinkles, powdered sugar, maple syrup, honey, chocolate chips and/or crushed candy cane.

Pancakes are perfect for freezing. You can make these ahead, then cool and freeze so you aren't cooking on Christmas morning.