This time of year seems to sneak up on the best of us well-organised selves. Holiday parties are becoming exceedingly time-consuming (although I always make time for cocktails and cookies), I am now on a first name basis with my local post office for the frequency of cards and boxes I keep forgetting to send, and time most certainly clocks faster (physicists would agree). Well, this is just the time of year when I need a quick sweet fix, without feeling guilty for all the sugar I keep consuming at holiday parties galore...
These whole wheat marshmallow pancakes are the easiest to make, seriously guilt-free, and ooze with marshmallow goodness.
Guilt-Free Whole Wheat Marshmallow Pancakes
**Any whole wheat pancake mix is fine. Simply follow the instructions, but add 1/4tsp vanilla, and mini marshmallows to the batter.
3/4 cup Organic Sprouted Grain/Whole Wheat Pancake Mix
1 Tblsp. canola oil
1/2 cup water or milk
1/4 tsp vanilla
large handful of mini marshmallows
agave nectar or maple syrup
pinch of cinnamon
Mix together pancake mix with oil, water, and vanilla. Add marshmallows to the batter, saving a few to sprinkle on top of the pancake once cooking in the pan.
Heat a frying pan on med-high heat with a thumb of butter, then pour in mixture to form pancakes. Top the pancakes with a few marshmallows (some of the marshmallows will melt in the mixture on the pan.) Flip after about 3 mins, and cook for another 2-3mins.
Serve with agave nectar or maple syrup drizzled on top, and a sprinkle of cinnamon for some kick.
Standard morning making pancakes... Standard Hotel NY shoots my style during NYFW.