I was pretty set on having savory breakfast this morning.
But once I get some idea, I have a hard time not trying it right away.
I had these beautiful mint leaves in the fridge, and I thought it would be fun to make pancakes with this fresh mint.
And what would be better than chocolate chips to complement it?
So I decided to try this all-time favorite flavor combination, “mint chocolate chip” in pancakes.
No extract.
Just fresh mint.
I pureed it in soy milk in order to get extra mintiness and the smoother texture.
They turned out perfect!
So glad that I had just freshly made a new batch of vegan butter.
They kept the lovely green color.
The mint flavor is there refreshing, but not too overpowering.
Packed with chocolate chips!
This is like dessert for breakfast, and I loved it.
(Okay, not everyday, but it’s appropriate for Sunday!)
Recommended beverage: black coffee.
My husband had just made a fresh batch of home-brewed coffee as well.
Happy Sunday everyone!
Mint Chocolate Chip Pancakes:
1 cup all purpose flour
2-3 teaspoons baking powder
a pinch of salt
1 tablespoon sugar
1 tablespoon flax meal
2 tablespoons water
1 cup milk
2/3-1 cup fresh mint leaves (add to milk, use hand blender, and puree)
1/4 cup oil
1/2-2/3 cup semi sweet chocolate chips
1. Mix all ingredients.
2. Cook on a greased pan or griddle, both sides, until cooked through and slightly brown.
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