Whole Wheat Peppermint Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 18 pancakes (9 servings, 2 pancakes each)
  • 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
  1. Preheat a griddle over medium heat or an electric griddle to 350 degrees.
  2. 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.
  3. 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.
Recipe slightly adapted from The Idea Room
Nutrition Information
Serving size: 2 pancakes Calories: 265 Fat: 11.3 Carbohydrates: 37.3 Sugar: 2.7 Sodium: 887 Fiber: 5.7 Protein: 5.7 Cholesterol: 67
Recipe by Prevention RD at https://preventionrd.com/2014/12/whole-wheat-peppermint-pancakes/