Santa Pancakes
These cute and festive Santa pancakes are the perfect breakfast treat on Christmas morning. With a red strawberry hat, and white banana beard, these pancakes are deliciously fun!
Servings: 10 pancakes
Calories: 131.3kcal
Ingredients
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp coconut sugar
- 2 tbsp olive oil
- 1 cup unsweetened almond milk or your favorite plant based milk
- 1½ tsp vanilla extract
- 16 oz strawberries thinly sliced
- 4 bananas thinly sliced
- candy eyes
Instructions
- Preheat a griddle or skillet over medium high heat.
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
- In a separate bowl, whisk the oil, milk, and vanilla together.
- Add the oil mixture to the flour mixture and stir until just combined.
- Use a ¼ cup measuring cup to scoop batter on to the hot griddle. Cook until the pancakes begin to bubble, then flip the pancake and cook the other side for two to three minutes.
- Continue cooking the batter until all the batter has been cooked.
- Allow the pancakes to cool slightly, then use the banana slices to create a beard on the bottom half of the pancake. Use the strawberry slices to make a hat on the top of the pancake. Decorate the top of the hat with a banana end and add a row of banana slices along the bottom of the hat. Use a strawberry end as Santa’s nose and add two candy eyes above the nose.
Notes
Storage Directions
- Refrigeration: Keep undecorated pancake leftovers in an airtight container in the refrigerator for up to 5-7 days. Decorated pancakes and pancake decorations will only last for up to 1 day as the toppings will degrade.
- Reheating: Reheat the pancakes in the microwave on medium heat for 30-60 second intervals until they are heated through.
- Freezing: Leftover undecorated pancakes can be frozen for up to 3 months.
- Don’t Over-Mix. When mixing the dry and wet ingredients, create a well in the dry ingredients and mix until just combined. This prevents you from over-mixing the batter which results in a tough dense pancake.
- Let the Batter Rest. Allow the pancake batter to rest for 10-15 minutes before cooking. This allows the batter to hydrate and create those little fluffy bubbles we all love.
- Prepare the Griddle. Make sure your skillet is greased well for the perfectly browned pancakes that flip easily without sticking. You can use melted butter or olive oil.
- Gluten-Free: For gluten-free pancakes, use gluten-free flour that’s made with xanthan gum which will ensure that the pancakes bind and raise well.
Nutrition
Serving: 1santa pancake | Calories: 131.3kcal | Carbohydrates: 23.6g | Protein: 2.5g | Fat: 3.6g | Saturated Fat: 0.5g | Sodium: 76.2mg | Potassium: 254.4mg | Fiber: 3.5g | Sugar: 10g