In honor of Christmas, I made this delicious pancakes with organic peppermint and local coffee and cocoa. I drizzled agave and topped them with organic candy canes that I bought at Freshmart. Each candy cane weight 14g and there are 14g of carbohydrates in each. I used about 7g of a candy cane for garnishing the pancackes.
Feel free to add to the batter pieces of dark chocolate or candy canes or both! They are great for a brunch in the Hollydays with your family.
Ingredients: yield: 1 person
For the pancakes: 1/4cup whole wheat flour 1 egg 1/4tsp baking soda sea salt 2tsp brown sugar 2T greek yogurt 1T cocoa powder 1/4tsp coffee flour 2drops mint essence
For the frosting: 1/2cup greek yogurt 1/2tsp cocoa powder 1T black cofffe
Procedure: Mix all the ingredients of the pancakes. Add black coffee until desired consistency. In a hot skillet, spray coconut oil and pour the batter of the desired size. Let them cook until bubbles appear and then flip them and let them cook other 30secs. Once done, put them in the serving dish.
In a bowl, mix all the ingredients of the frosting until mixed well and soft. Put the frosting on top of the pancake tower.
Mix the mint with the agave and drizzle the pancakes.
Cut the candy cane and garnish the pancakes.