Breakfast on Christmas morning is one of my many favourite holiday traditions. To add a little extra to these Christmas pancakes, I swapped in grated apples and added cinnamon to my everyday pancake recipe.

While my dad and brother’s eggs and hash browns are second to none, these pancakes continue to be the star of the show. Brunch without pancakes ? Not on my dad’s watch.

Favourite Takeaways:

1. Light and fluffy
2. Festive and comforting
3. Make ahead of time

Before heading to my parents’ house, on Christmas Eve, I’ll whip up the pancake batter so it’ll be ready to go. With so much already going on in my mom’s kitchen, on Christmas morning, it’s been very convenient to be able to just grab the batter from the fridge and start pouring the Christmas pancakes onto the skillet.

approximate times:

• Prep: 10 minutes
• Bake: 2-3 minutes

ingredients

d r y

• 1 + 1/2 cups gluten free AP flour
• 3 Tablespoons sugar
• 1  + 3/4 Tablespoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 Tablespoon flaxseed (optional)

w e t

• 1 + 1/2 cups milk
• 3 Tablespoons extra virgin olive oil
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 apple – grated

directions

1. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon
2. In a medium bowl whisk together the milk, oil, eggs, vanilla, apple
3. Transfer the wet mixture to the dry mixture – quickly mix until a batter is formed
4. Lightly grease a skillet/frying pan with butter or oil – bring to a low/medium heat
5. Pour batter just a few inches above the pan – use a 1/4 cup for each pancake
6. Watch for a few bubbles to appear on the batter before flipping – it may be 2-3 minutes
7. Turn the cakes over only once
8. Once the cakes have been flipped it’ll take half as long to cook – both sides should be lightly browned
9. If you want to make shapes: wait for the cake to slightly cool before using a cookie cutter
10. Serve with butter and maple syrup or jam
11. Enjoy immediately

further insights:

• serves about 16 medium pancakes
• chose a Gluten Free flour with Xanthan Gum
• combined the wet to dry mixture using a fork
• found it easier (and less messy) to cut into the cakes with a cookie cutter afterwards
• can use extra batter (if any!) to make mid-morning cake snacks for the week
• reuse any leftover cookie cutter scraps for a snack during the week
• cakes keep well refrigerated in airtight container (about 5 days)

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

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