If you couldn’t think of anything else to make on Christmas morning, these are it.
My husband and I went to IHOP recently with my father-in-law and I had the biggest conflict of my life. Or at least of my day. Eggnog pancakes or dark chocolate peppermint pancakes? Would it be crazy to say for a split second I thought about ordering both?
Nah, not crazy at all.
I ended up choosing eggnog because who could say no to eggnog pancakes sandwiching a sweet eggnog cream and drizzled with a butter rum sauce – um, remind me to make THESE in the future. Unfortunately, I wanted to go back the very next day for the dark chocolate peppermint option.
I haven’t been back since.
So, on the third day of Christmas, I’m giving to you, my version of the Dark Chocolate Peppermint Crunch Pancakes.
This is a single serving pancake recipe, because if I ever made these for Frank he’d probably give me a look of disgust (he likes all the plain things), but it’s easily duplicated.
The chocolate pancakes are lightened up with egg whites and cashew milk so it totally offsets the amount of crushed peppermint candies and white chocolate morsels I’ve crammed in there. However, I think the warm chocolate syrup took this to a whole other level.
P.S. can we just take the time to talk about this chocolate sauce? I always have it on hand in the refrigerator and it makes the perfect topping to these pancakes. As well as ice cream. And to make chocolate milk. Seriously. It’s the best.
Dark Chocolate Peppermint Crunch Pancakes
- 1/2 c + 2 tbsp. whole wheat pastry flour
- 2 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 2 tbsp. unsweetened cocoa powder
- 1 egg white
- 1/2 c cashew milk (although any milk will work in this)
- 2 tbsp. crushed peppermint candies
- 2 tbsp. white chocolate morsels
- chocolate sauce and additional candies/morsels for topping
In a medium bowl, whisk the dry ingredients.
In a measuring cup, measure out the milk and then add the egg white. Whisk together.
Pour the wet ingredients in with the flour mixture and mix until just combined and then set aside to rest while you heat your skillet/griddle over a medium heat and coat it with a non-stick cooking spray.
Fold the peppermint candies and chocolate morsels in to the pancake batter.
Spoon half of the batter onto the hot skillet*, and when bubbles begin to appear on the surface of the batter (about 1-2 minute), the pancakes are ready to flip.
While pancakes are cooking, warm up the chocolate sauce until it’s smooth and pourable.
Serve pancakes topped with chocolate sauce as well as additional peppermint candies and morsels, if desired.
*If you’re duplicating this recipe, just use 1/4 c of batter for each pancake. The pancakes will be smaller, but uniform in size for even cooking.
Not a sweet breakfast person? That’s okay. There will be another option for Christmas breakfast in a couple days!