Happy Winter Break!!  What better way to kick it off than by having Candy Cane Pancakes!

I am looking forward to sharing our special holiday traditions with you! This is one of our favorites and the perfect way to begin our 2 weeks off from school.

Just a few sprinkles of crushed candy cane make these pancakes festive and yummier than you can imagine!  The candy cane melts and gets a little gooey, giving them a delicious texture, with just a hint of peppermint flavor.  Who would have guessed peppermint in pancakes would be so good?  (oh, right….I did!!)

Happy Holiday Cooking!

~ Gena

Ingredients:

Serves 5

2 cups flour

3 t. baking powder

1 t. salt

1/4 cup coconut oil (or other veg. oil.  I like the health benefits in coconut oil)

2 eggs

1 3/4- 2 cups milk, depending on how thick you like the batter.  I like it a little on the thin side.

1 t. vanilla

3 candy canes, crushed

butter

pure maple syrup

Directions:

• Crush candy canes in a sealable plastic bag by giving them a little whack with a spoon.  Set aside in a small bowl or cut corner off of plastic bag to use as a spout.
• Whisk together dry ingredients.  Set aside.
• Warm coconut oil in the microwave for approx. 15 seconds, turning it to a liquid state.
• In a separate bowl whisk together eggs, milk, oil and vanilla.
• Add to dry ingredients.  If too thick, add a little more milk.
• Heat griddle or pan over med. heat and add a little butter so pancakes won’t stick.
• Pour desired amount of batter onto hot griddle.  Sprinkle just a little candy cane evenly over batter.  Let cook until edges are a little dry and bubbles form, about 1-2 min.  Flip pancakes and cook another 30 seconds or until golden brown on each side.  (Candy cane will caramelize a little on the pan.  This doesn’t bother me and I love the texture it gives the pancakes.  However, you can spoon a little batter on top of candy cane so that it won’t directly contact your pan, if desired.)
• Serve with butter and just a splash of pure maple syrup!

Enjoy!!