thin mints pancakes
when is it acceptable to have cookies for breakfast?
when they are in pancake form of course.
thin mints pancakes
I know samoas are all the rage right now. I love a good chocolate, caramel, coconut fix as much as the next guy, but my heart will always belong to the thin mints.
As a girl scout, and then the mother of a girl scout, we have had our fair share of cookies. One year, not only did I order a truck load from Stella, but I felt so bad for all the other little girls that came to the door, that I ordered from them as well. I think we had GS cookies in the pantry and freezer for a year.
Now, all of a sudden, there’s not a scout to be found, and I am cookie-less.
I must have been craving thin mints because a bottle of thin mints creamer found it’s way into my shopping cart the other day. I don’t really care for sweetened coffee, although Charlie has taken a liking to it, so I decided to use it in cooking.
I had just made mint chip cookies, so cookies were out. Everyone loved the peppermint patty brownies, but I had another brownie recipe already planned for St. Patrick’s Day. What else would be delicious chocolate and mint…
and we all know how much
I the kids love dessert for breakfast
so whip up a batch of thin mint pancakes, pour on the chocolate sauce and whipped cream, and celebrate the fact that the weekend is only three days away. #daylightsavingstimeiskickingmybutt
- for the pancakes -
- 1 cup of all purpose flour (I only use King Arthur)
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup thin mints coffee creamer
- 1 egg, lightly beaten
- 2 Tbsp butter, melted
- 1/2 tsp vanilla
- 1/2 tsp mint extract
- for the chocolate sauce
- 1/2 cup sugar
- 1 Tbsp cocoa powder
- 2 tsp cornstarch
- 1/2 cup water
- 2 Tbsp butter
- 1 tsp vanilla
- begin with the chocolate sauce
- combine the sugar, cocoa, cornstarch, and water
- bring to a boil over medium heat
- add butter and vanilla, stir frequently until the butter melts
- remove from the heat, and set aside
- for the pancakes, pre-heat a skillet or griddle over medium heat
- whisk together the flour, cocoa, baking powder and salt
- in a separate bowl whisk together the creamer, egg, butter, vanilla, and mint extract
- pour the wet ingredients over the dry, and mix just until combined
- pour batter onto heated griddle
- cook until bubbles appear on the surface, and the edges begin to dry
- flip, and continue cooking until cooked all the way through
- top with chocolate sauce and whipped cream
if you cannot find thin mints creamer, use milk for the pancakes, but add 2 Tbsp of sugar to the batter, and increase the mint extract to 1 tsp.
you could also make mint chocolate sauce be replacing the vanilla with mint extract
either way you are winning the boring breakfast battle
pancakes from friends –
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