Christmas is a time for indulgences, and our eyes there’s no better way to start those indulgences than with theseChristmas Morning Chocolate Mint Pancakes.
Decadent chocolate pancakes with a minty edge, topped with mini marshmallows, chocolate syrup and crushed candy canes.
We can see you drooling from here!
Go ahead and whip up a batch of these pancakes!
Christmas Morning Chocolate Mint Pancakes
Course: BreakfastCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
15
minutesCalories
270
kcalTotal time
25
minutesFluffy chocolate pancakes infused with a hint of mint, perfect for a festive breakfast or holiday brunch treat.
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Ingredients
2 cups Plain flour
.5 cup Brown sugar-packed
2 tsp Baking powder
1 tsp Baking soda
.5 cup Cocoa powder
3 tsp Peppermint essence-more or less to taste
2 cups Milk
1 Eggs
0.33 cup Vegetable oil
Toppings
1 bunch Mini marshmallows
1/4 cups Chocolate syrup
1 gram Candy cane-crushed
Directions
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and cocoa powder.
- Add the egg, milk, oil and min extract. Stir until very smooth.
- Heat the pan to medium heat and lightly spray with cooking spray.
- Add about 1/4 cup of pancake batter to the pan for each pancake. Cook until the top of the pancake begins to bubble. Flip and cook for another 2-3 minutes on the opposite side.
- Continue until all the batter is used.
- Stack the pancakes and top with mini marshmallows, crushed candy canes and chocolate syrup.
- Serve for a Christmas breakfast!
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