Double Chocolate Peppermint Pancakes

How about some pancakes with a little holiday cheer? These Double Chocolate Peppermint Pancakes are perfectly qualified to satisfy your sweet tooth while also packing a little more protein than your average chocolate breakfast treat!

Author: Project Meal Plan

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8 pancakes

Calories: 80 kcal per serving

Ingredients

2 cups - Kodiak Cakes Power Cakes Flapjack and Waffle Mix
3 tablespoons - unsweetened cocoa powder
1 tbsp - instant espresso powder
1 ⅓ cups - milk
2 - eggs
¼ tsp - peppermint extract
⅓ cup - white or milk chocolate chips

Instructions

In a medium mixing bowl, combine Kodiak Cakes mix, cocoa powder, and espresso powder until well mixed and no lumps remain. Add milk, eggs, and peppermint extract and stir until combined and batter is formed. If the mixture is too thick, add an additional tablespoon of milk. Finally, add mix-ins – chocolate chips and crushed candy cane.
Heat a large skillet over low-medium heat. Wait 2-3 minutes for the pan to heat up and then coat with non-stick cooking spray. Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. Let the pancakes cook for approximately 3-4 minutes.
Flip when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for a dark golden brown color.
Repeat until your batter is gone, spraying the pan between each set of pancakes. Recipe makes approximately 8 pancakes. Serve immediately or refrigerate for up to 3 days in an airtight container.

Nutrition