(Ihop-style) White Chocolate Peppermint Pancakes

This is a great treat for those that have a sweet tooth and just generally love the holidays. There's not much of an offset between the sweet and savory - so I added cinnamon to make it seem like a slightly mature taste as well as adding a lot less sugar than usual to the pancake batter. May it fill your hearts (and your stomachs) with holiday cheer.

(Pancake Batter Ingredients)

• 1 cup of White Whole Wheat
• 1/2 cup of All-Purpose Flour
• 1/4 tsp of Sea Salt
• 1 tbl of Raw Sugar
• 1/2 tsp of Baking Soda
• 1/2 tsp of Baking Powder
• 1 cup of Vegan Buttermilk (with ACV)
• 1/4 package of Medium-Firm Tofu (blend with buttermilk)
• Vegan White Chocolate Chips(recipe below)

(Vegan White Chocolate Chips Ingredients)

• 1/2 Vanilla Bean (scraped)
• 1/4 cup of Coconut Oil (melted
• 1/2 cup of Powdered Sugar
• A pinch of Sea Salt

(Toppings)

• Crushed peppermint candy)
• Whipped coconut cream (unsweetened)

(Directions)

• Mix all of your pancake batter ingredients together.Set aside.
• For white chocolate chips: stir your ingredients together. Place onto a plate and put into the freezer for about five to ten minutes or until slightly hardened.
• Chop into small, equal sized pieces, and stir into the pancake batter.
• Spray a large non-stick pan with cooking spray and set it on the lowest setting for your pancakes.
• Once the pancakes have started to firm up on the bottom you can turn the heat up lightly, flip once they bubble and repeat until finished.
• Cover with whipped coconut cream (unsweetened), bits of crushed peppermint candy/candy canes and hit with a few dashes of cinnamon.
• Enjoy!