3 cups whole wheat pastry flour or white wheat flour
2 Tbsp baking powder
2 tsp salt
2 Tbsp granulated sugar
2½ cups unsweetened vanilla almond milk
2 eggs
6 Tbsp butter, melted and cooled
2 tsp peppermint extract
2½ oz candy cane (about 3), crushed
Instructions
Preheat a griddle over medium heat or an electric griddle to 350 degrees.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar; set aside. In a medium bowl, whisk to combine the almond milk, eggs, butter, and peppermint extract. Pour the wet ingredients into the dry and mix until just combined; fold in crushed candy cane.
Drop pancake batter by the ⅓ cup onto the preheated griddle. Cook pancakes 3-4 minutes, flip and cook an additional 1-2 minutes. Repeat with remaining batter. Serve hot.