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When Mike and I moved in together in 2017, I started a new Christmas tradition for us. Like most good traditions, the one I started involved food. You aren’t shocked, are you? You shouldn’t be. The tradition is that I make some kind of sweet tasty delicious breakfast for us on Christmas Eve morning. Since it’s just the two of us, whatever recipe I make always makes enough for us to eat on Christmas morning too. It’s a win. And with pancakes, all I have to do is microwave them for a minute or two and then they’re just as delicious as they were the day before and we have another wonderful breakfast on Christmas morning before heading out to feast wherever the day takes us.

The first year we were in our apartment for Christmas, I made a cinnamon pancake bake from PaleOMG‘s third cookbook. It was delicious. The next year, I made the ricotta pancake recipe from Joanna Gaines’ first cookbook. I love these pancakes so much that, honestly, they’re probably going to be the special Christmas breakfast of 2020. We need that this year and Joanna Gaines can do no wrong. Joanna Gaines and Taylor Swift have that in common. Last year, at Mike’s request, I made my Gluten Free Sheet Pan Pancakes. I was pretty surprised he chose these over gluten-filled pancakes like he usually likes, but nope, he actually chose some gluten free ones. It was fine with me. My sheet pan pancakes make enough to either feed a small army, or yourself for a week plus.

What is my point here? My point is that you owe it to yourself to make yourself a fancy little holiday breakfast at least once this holiday season, regardless of the winter holiday you choose to celebrate. And if you have dietary restrictions, these Double Chocolate Peppermint Pancakes are perfectly festive without the repercussions of eating something that you maybe shouldn’t.

Let’s eat some chocolate pancakes!

thehungryhungryhiker

Double Chocolate Peppermint Pancakes

Chocolate. Peppermint. More chocolate. All packed up into a little breakfast cake, perfect for serving as part of a special holiday treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • ¾ cup tapioca flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 2 eggs, large whisked
  • ⅓ cup pure maple syrup plus more for serving, if desired
  • 1 tsp pure vanilla extract
  • ½ tsp peppermint extract
  • 1 tbsp nut milk of choice I used unsweetened almond milk
  • cooking fat of choice for greasing the pan
  • chocolate chips or chunks of choice I used Enjoy Life Mega Chunks
  • organic powdered sugar for dusting, optional

Method
 

  1. Add all of the dry ingredients (with the exception of the chocolate chips and powdered sugar) to a medium bowl and whisk with a fork to combine. Add in all of the wet ingredients and stir with a spoon until just combined. Batter will be on the thicker side.
  2. Place a large nonstick skillet over medium heat. Grease lightly with cooking fat of choice (I use butter).
  3. When skillet is hot (you want the batter to sizzle a bit when it hits the pan), use a medium cookie scoop to form pancakes roughly ¼ cup in size. Don't crowd the pan because the batter will spread out a little. Sprinkle the chocolate chips to taste on each pancake. Cook about 2-3 minutes on the first side, until bubbles form throughout each pancake and the edges start to set. Flip with a spatula and cook about another minute before removing from pan. Repeat until batter is gone.
  4. Serve hot with maple syrup and dusted with powdered sugar if desired and enjoy!