If you were a guest in my house over the holidays, the chances of your getting homemade cinnamon rolls are…nonexistent. I’m sorry, please forgive me. I just…can’t…do…it.
I nearly caused a flare up of my plantar faciitis making sure everyone was fed plenty of Christmas cheer with an assortment of homemade goodies. I mean, running around a kitchen is hard work after awhile. It’s even more difficult when you’re managing a 10-week-old, that I can assure you. My biceps feel Hulk-like. Too bad that’s not what they look like, but anyway.
But seriously, my lunch today was a Greek yogurt, a pear, and a handful of this really delicious and super addicting Chex mix my neighbor brought over because quite literally, the last thing I want to do is dirty another dish. Or grocery shop. Or spend any longer than need be in the kitchen right now. I baked for like, 4 days straight. It’s never good when you count everything in multiples of 12 because you’ve done that much baking.
I’m not sure what it was about this year, as I took goodies to work every year. LOTS of goodies. But this year they were gone in record time. I guess they miss me and it is their way of saying, “Come back to work, Nicole! Feed us!” It was 15-20 POUNDS of baked goods nearly gone in half a day, folks. Tis the season, I guess. And then come January…regret. Don’t do it. Don’t do it! Moderation! Or do like me and keep it all in your cold and uninviting garage!
So, yeah. No homemade cinnamon rolls in this house. I’m all for celebrating the season here on out with the quick and easy. None of that labor intensive rolling or waiting on yeast to work its magic or standing watch other a candy thermometer. No, no, no.
Whisk, whisk, stir…done. I’ll bet anything that the mouths you feed will be filled with joy over these peppermint pancakes. It’s just a bonus that it’ll take care of some of those candy canes that may or may not have somehow survived another year in the depths of your basement. Or maybe that’s just my luck! Nevertheless, enjoy!
- 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
- 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.