the only thing better than Santa bringing a sleigh full of goodies is homemade Cranberry Almond Chocolate Chip Pancakes.
Do you guys remember when you were young anticipating Christmas morning? I sure do. I would be on my best behavior on the days leading up to Christmas to let Santa know that I’ve been extra good. When Christmas morning finally rolled around, I would rip the covers off my bed, grab my brother and sprint to the basement to see if Santa had left any presents under the tree for us. The cookies had all been eaten and the milk had been drank and there were presents under the tree. It was magical. My family and I spent the whole morning opening presents, laughing, eating mom’s irresistible coffee cake, and enjoying our time together.
I love how the holidays bring everyone together and we are able to spend time with people we love the most. The great Christmas music, the crisp cold air with snow flying, the amazing comfort food, warm fires and delicious smells always coming out of the kitchen. These things remind me of how the holidays are meant to be spent.
You know what else I love? Cranberry Almond Chocolate Chip Pancakes. They are sooooo darn DELICIOUS! The sweetness of the chocolate chips combines perfectly with the tartness of the fresh cranberries and the almonds give the pancakes the slightest snap to every bite. These pancakes provide the optimal contrasting of delicious flavors to leave you satisfied and full. I make a TON of them and eat what I can and fridge the rest. They make great leftovers and are freezer friendly as well.
I hope you all have a Merry Christmas. Enjoy these beautiful pancakes and enjoy time with family. Cheers.
- 1½ cups flour (I used whole wheat!)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup finely chopped almonds
- ⅓ cup chocolate chips
- 1¼ cups milk
- 1 egg
- 1½ teaspoons vanilla extract
- For cranberry puree topping:
- ¾ cup fresh cranberries
- ½ cup water
- 3 tablespoons sugar
- Preheat griddle to 350 degrees
- In a large mixing bowl, whisk together all dry ingredients including finely chopped almonds and chocolate chips
- Whisk together all wet ingredients in a separate medium mixing bowl
- Pour wet ingredients into dry ingredients and whisk until just combined
- DON'T OVERMIX. Pancakes won't be nice and fluffy!
- Let batter rest for 5 minutes
- Using a ¼ measuring cup, scoop out batter and pour onto hot greased griddle
- Flip when bubbles form, about 3-4 minutes
- Serve immediately when underside is golden brown. Add cranberry puree topping to fresh stack of warm pancakes, enjoy!
- To prepare cranberry puree:
- In a medium saucepan over medium heat, add cranberries and water.
- Cranberries will begin to pop when hot, take a fork and poke them to relieve pressure
- Continue heating and as cranberries begin to soften, use fork and mash them down
- Add sugar and continue stirring/mixing until puree is fully combined
- Allow to cool for a few minutes, then serve.