I couldn’t allow Christmas to happen without giving you a Christmas-y themed pancake recipe! I know better than that. I haven’t personally seen any other Paleo or gluten free recipe for pancakes quite as festive as these, so if you want to send a gold star my way I’d be cool with that.

I spent last week in New York City which probably explains my happy, pancake-giving mood. I just adore the city–I become the best version of myself when I’m running around the village with my camera. I make way more friends when I travel there than anywhere else…something about it makes me like people I guess. Wierd.

Now I’m in CT for a week and while I miss my curry bender, it’s so nice to be able to cook my own meals again. I feel more like a person when I’m eating my fair share of salads/protein smoothies/home cooked meat. And obviously the ability to each pancakes is also a great perk.

I’m not usually a big “Christmas morning breakfast” person, usually, because I’m jetlagged and only want coffee–and my absurd family makes me get up at an ungodly hour to begin the stocking-opening festivities. But this year i’ve had time to adjust to the time change, so perhaps pancakes will have to happen… or at least the next day when I can sleep in AND have my pancakes, too.

Tips for making Paleo Peppermint Hot Chocolate Pancakes:

• Grease the pan well! Paleo pancakes can be a little tricky on the flipping front, but having a well-oiled skillet makes all the difference!
• Get some good whipped cream for topping–I love making my own in a mixer with coconut cream!
• Don’t skimp on the crushed candy canes! Are they paleo? No. But you only live once.

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Gluten Free Peppermint Hot Chocolate Pancakes

Fluffy, decadent paleo peppermint hot chocolate pancakes made with all gluten free ingredients and topped off with whipped coconut cream. 

COURSE Breakfast

Cuisine American

Keyword holiday, hot chocolate, pancakes

PREP TIME 10 minutes

COOK TIME 20 minutes

SERVINGS 21

INGREDIENTS

• 1/3 cup coconut flour
• 2 tbsp tapioca starch
• 3 Tablespoons cocoa powder
• 3 eggs
• 1 tbsp coconut oil
• 1 tbsp honey
• 1/4 cup full fat coconut milk
• 1 teaspoon peppermint extract
• 1/4 teaspoon baking soda
• 1/4 cup melted chocolate chips for topping
• Whipped coconut cream and crushed candy canes for topping

INSTRUCTIONS

1. In a bowl whisk together all dry ingredients (coconut flour, tapioca flour, cocoa powder, baking soda, and salt until combined.)
2. In a separate bowl mix together eggs, coconut milk, coconut oil, honey, and peppermint. Add the dry ingredients and whisk until fully combined.
3. Let batter rest for 5 minutes so the coconut flour can absorb.
4. Heat a pan to medium and grease with coconut oil or ghee. Drop about 2-3 tablespoons of pancake batter into the pan per pancake.
5. Cook pancakes for about 3 minutes on each side. Top with coconut cream and enjoy!