Prep: 10 min
Bake: 2-3 min (per pancake)
Yields: 10-12 pancakes
1 Foodstirs Organic Sunday Stacks Pancake Mix
6 oz hot chocolate mix
8 tbsp melted butter, melted and cooled
1 drop of peppermint extract
1 1/2 cups milk
1 cup greek yogurt
1 cup semi-sweet chocolate chips
1 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup cold water
1/2 tsp kosher salt
2 tsps vanilla extract
In a medium saucepan, whisk together sugar and cocoa powder then add water and salt. Whisk constantly over medium-high heat until mixture begins to boil. Continue simmering until mixture thickens, about 4 minutes. Remove from heat and stir in vanilla. Pour into a bowl and chill until thickened, about 10 minutes.
Heat skillet or griddle over medium heat or to 300 degrees. Lightly coat with butter or non-stick cooking spray. In a large bowl, whisk egg then slowly add melted butter and whisk until slightly thickened. Add peppermint extract, milk and yogurt, then whisk to incorporate.
In a separate bowl, combine Foodstirs Organic pancake mix and hot chocolate mix. Pour egg mixture into dry mix and whisk until smooth.
Ladle just under 1/3 cup batter onto hot griddle. Sprinkle pancakes with the desired amount of chocolate chips. Cook 1 1/2 - 2 minutes or until the surface of pancakes begin to form bubbles which begin to pop.
Carefully flip pancakes with a spatula and cook on the second side until cooked thoroughly. Pour chocolate sauce over pancakes and sprinkle with crushed peppermint.