Gluten free pancakes using Pamela’s baking and pancake mix. Mixed with peppermint extract, chocolate chips and topped with chocolate syrup.
Pancakes are one of my favorite breakfasts of all time. Light and fluffy and the perfect vehicle for a delicious mix of whipped butter and maple syrup. Heaven on plate.
Normally when I made pancakes I got a more traditional route. Maybe add a little lemon zest, maybe throw in some bacon (oh yes!) or perhaps top them with some fresh figs. This is the first time I have taken pancakes and turned them into a holiday treat. I must say I’m pretty darn happy with the outcome. Not only are these gluten free pancakes, but they are also smothered in chocolate syrup and a sprinkling of crushed candy cane.
I was asked to try out Pamela’s products and I opted to try out their gluten free pancake mix. It’s a gluten free pancake mix that contains rice flour, almond meal and a handful of other gluten free flours. I’m not going to lie. I was skeptical at first. I do not eat a lot of gluten free food so I wondered about the taste and texture. Well, the good news is that they tasted like pancakes. They cooked up fluffy and light and had a nice nutty flavor. I especially dug the addition of almond meal since almost anything is better with almonds.
After I tasted them plain I jazzed them up a bit for Christmas. I threw in a little peppermint extract (trust me, a little goes aloooooooong way with peppermint extract) and red and green holiday chocolate chips. They are the perfect way to start your cold wintery day or end your day….if your breakfast for dinner kinda person. Me? I will take them whenever I can get them.
Who would turn down pancakes?
Gluten Free Peppermint Pancakes
Gluten free peppermint pancakes using Pamela's baking and pancake mix. Mixed with peppermint extract, chocolate chips and topped with chocolate syrup.
Yield: about 12 pancakes
Prep Time: 10 min
Cook Time: 20 minutes
Total Time: 30 min
- 1 cup Pamela's gluten free pancake mix
- 1 large eggs
- 3/4 cup whole milk
- 1 tablespoon melted butter
- 1/4-1/2 teaspoon peppermint extract (depending on love of peppermint)
- 1/2 cup chocolate chips
- Chocolate syrup
- Crushed candy cane
In a large bowl mix together pancake mix, eggs, whole milk, melted butter and peppermint extract. Mix until there are no longer any lumps. If the mixture appears too thin simply add a little more pancake mix. If it's too thick add a little more milk.
In a large skillet or griddle melt 1 tablespoons butter over medium heat and add 1/4 scoopful of batter per pancake. Sprinkle on a few (or a lot) chocolate chips and once the batter starts bubbling, flip and cook till lightly browned on the other side.
Add more butter to pan between batches of pancakes if necessary.
Top with chocolate syrup and crushed candy canes.