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!
