Chocolate Peppermint Cold Brew Pancakes

Chocolate Peppermint Cold Brew Pancakes
10 min
10 min
Makes 4 servings
  • Brunch just got a whole lot sweeter and buzzier with our Chocolate Peppermint Cold Brew Pancakes made with Chameleon Cold-Brew Espresso Coffee Concentrate.

Key Ingredients

A glass bottle of Espresso Chameleon Cold Brew Concentrate with a silver & tan label, the Chameleon logo and product name.
Cold Brew Concentrates
Espresso Cold Brew Coffee Concentrate
32 oz. Bottle


  • ¾ cup oat milk
  • ½ cup Chameleon Cold-Brew Espresso Coffee Concentrate
  • 1 zucchini, blended
  • 1 teaspoon peppermint extract
  • 1 ½ cups all-purpose flour
  • 1⁄3 cup cane sugar
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3/4 cup non-dairy chocolate chips
  • 1/2 cup non-dairy chocolate chips, divided
  • ¼ cup non-dairy half-and-half

Make It

Step 1

In a large bowl, whisk together the milk, Chameleon, zucchini and peppermint extract.

Step 2

Add flour, sugar, cocoa, baking soda and salt; whisk until combined.

Step 3

Stir in 3/4 cup chocolate chips.

Step 4

In a large, greased pan over medium heat, add about ¼ cup batter to pan for each pancake.

Step 5

Cook about 2 – 3 minutes until bubbles form then flip and cook another minute.

Step 6

Continue cooking in batches until all pancakes are cooked.

Step 7

For chocolate sauce, combine 1/2 cup chocolate chips and half-and-half in a microwave-safe bowl and microwave in 20-second intervals, stirring in between until melted.

Step 8

Top pancakes with chocolate sauce, and, if you’d like, more mini chocolate chips and crushed peppermint candy.

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