Recipe: Candy Cane Pancakes (gluten-free)

‘Tis the season for Candy Cane everything! I don’t know about you guys, but I’m in full Holiday mode, thanks to all those delightfully terrible made-for-TV Christmas movies. (I know, I know, super corny. But they are so bad they are good!) We had our very first snowfall today too!

As a result, all I want to do is wrap presents, stay in my onesie and work by our Christmas tree. I’m also craving everything chocolate-y and peppermint. So naturally, I started baking!

Peppermint and Hot Chocolate has always reminded me of the Holidays. Every year I try to make something new with it! In the past I’ve made: Candy Cane Biscotti, Hot Chocolate Pancakes and Peppermint Chocolate Chip Cookies. This year I decided that my first Holiday recipe attempt would be gluten-free Candy Cane Pancakes, and they’re pretty great if I do say so myself! (I’m probably biased.)

  

 

Candy Cane Pancakes (gluten-free)

2016-12-05 09:14:56

A festive twist on a brunch classic!

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Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 1 Cup Betty Crocker's gluten-free Bisquick
2. 1 Cup milk
3. 2 Tbsp vegetable oil
4. 1 egg
5. 1 Tbsp sugar
6. 2 Tsp baking powder
7. 3-4 Candy canes, crushed

Instructions

1. Combine all ingredients except for the candy canes in a large bowl. Mix and set aside.
2. Preheat your pan or grill.
3. Using a ziplock bag, crush the unwrapped candy canes using a spoon or rolling pin.
4. Add the crushed candy canes, setting some aside.
5. Cook the pancakes as normal!
6. Garnish with the leftover candy canes and maple syrup.

Notes

1. You can substitute gluten-free Bisquick with regular Bisquick if you are not gluten-free!

Teacups and Things https://teacupsandthings.com/