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!!)
~ Gena
Ingredients:
Serves 5
2 cups flour
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.
3 candy canes, crushed
butter
pure maple syrup
- 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!!
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