'Tis the season. Gifts for teachers season, I meant. But it also happens to be the start of hot cocoa season, so I figured I'd combine the two this year.

Last year, my sister made vanilla extract for everyone and I plowed through it in no time flat. I decided to try my hand at a homemade gift this year and, while I'm not the best with ribbons and things, I can vouch for the mix inside.

Here's the recipe (this makes enough for one 8 oz jar):

1/2 cup + 2 tablespoons of unsweetened cocoa
1/4 cup date sugar
1/4 cup turbindo sugar
1.5 teaspoons ground vanilla
1 teaspoon salt

I like to add 2 tablespoons of mix to just a bit of hot water to form a paste and then add an additional 6- 8 ounces of hot water or milk. Stir well and enjoy!

p.s. - you can use 1/2 cup of whichever sugar you prefer. Great additions include a teaspoon of cinnamon, 1/2 teaspoon of cayenne or 1/4 teaspoon of fresh ground pepper. If you cannot find ground vanilla, no problem.

What are your go-to holiday gifts for teachers?

My kids beg for chocolate chip pancakes. Do yours? I've made them a handful of times and apparently the experience is stuck in their heads as the ultimate breakfast treat. I decided to use my go-to pancake recipe and added my homemade hot cocoa mix. Boom! Hot cocoa pancakes.

First, make the pancake batter. Next, add the homemade hot cocoa mix. Stir to combine.

Fry these babies in butter or coconut oil. Flip when little bubbles start to appear on top.

Woot woot!

Hot Cocoa Pancakes

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or plain kefir
2 tablespoons vegetable oil
1 large egg
1 tablespoon flax meal
1 tablespoon cinnamon
3 tablespoons unsweetened cocoa
1 tablespoon sugar
1 teaspoon vanilla extract

Combine the flour, baking powder, baking soda and salt in a bowl. Add buttermilk and oil and mix to combine, making sure not to leave any big flour lumps. Add egg and gently fold into the batter. Add flax meal, cinnamon, cocoa, sugar and vanilla extract and mix until all ingredients are thoroughly combined.
Pour desired pancake size into a hot, buttered pan. Flip pancakes when tiny bubbles appear on the top. This recipe makes enough pancakes for my three kids for three breakfasts. Keep in an airtight container in the fridge for up to five days.