How to make Vegan Eggnog Pancakes Recipe

Ingredients

Here are the ingredients you need to make these vegan eggnog pancakes.

• vegan eggnog
• flour - all purpose, whole-wheat pastry, whole-wheat or a combination of these
• baking powder
• salt
• oil
• egg replacer - I use Bob's red mill brand, but ground flaxseed meal will work too.

Instructions

In a medium size bowl, combine flour, baking powder, egg replacer and salt. Whisk well.

Add the eggnog, oil, water and whisk until the ingredients are just combined. Set aside for at least 5~10 minutes.

If the batter looks too thick, add water to get the right pourable consistency.

Heat a griddle on medium flame. Grease lightly with a cooking spray. Pour about a quarter cup of the batter and cook till bubbles start to surface, about 1~2 minutes. Gently flip and cook on the other side for another 1~2 minutes.

Serve immediately or keep the pancakes warm in a warm oven. Serve with maple syrup and fruit.

Tips

• All of the flavor comes from the eggnog, so make sure to use something that you enjoy drinking.
• If you want to use homemade eggnog, then make it the night before. So, all you have to do in the morning is to mix the batter and make the pancakes.
• Feel free to use either all purpose, whole-wheat pastry, whole-wheat or a combination of these flours. Gluten free flour can also be used.
• You can make these eggnog pancakes using pancake mix. Simply substitute the liquid/ milk in the recipe with the eggnog.
• Egg replacer can be subbed with a chia or flax egg.
• Thickness of eggnog might vary, so make sure to adjust the amount of water used to get the desired pourable consistency.
• If you have leftovers, let them cool completely. Wrap in aluminum foil, place in a ziplock bag and freeze for up to 2 months. To serve, simply microwave them until heated through.

Few more breakfast recipes to try

• Almond butter chocolate chip muffins
• Chocolate yeast bread
• Baked eggs fra diavolo
• Eggless stuffed French toast Roll ups
• Nutella & strawberry jam bread pudding
• Almond butter & chocolate chip waffles
• Bread Omelet

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Vegan Eggnog Pancakes

There are fluffy and delicious pancakes that are great to make on Christmas morning. Serve them with some vegan butter and maple syrup for a yummy breakfast.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Breakfast, brunch

Cuisine: American

Servings: 4 servings

Ingredients

1x2x3x

• 1½ cups All purpose flour
• 1 tablespoon Baking powder
• 1 tablespoon Egg replacer powder*
• ¼ teaspoon Salt
• 1½ cups Vegan Eggnog (homemade* or store-bought)
• 3 tablespoons Oil
• ¼~½ cup Water

Instructions

• In a medium size bowl, combine flour, baking powder, egg replacer and salt. Whisk well.
  1½ cups All purpose flour, 1 tablespoon Baking powder, 1 tablespoon Egg replacer powder*, ¼ teaspoon Salt
• Add the eggnog, oil and ¼ cup of water. Whisk until the ingredients are just combined. Set aside for at least 5~10 minutes.

  If the batter looks too thick, stir in more water to get the pourable consistency.
  1½ cups Vegan Eggnog (homemade* or store-bought), 3 tablespoons Oil, ¼~½ cup Water
• Heat a griddle on medium flame. Grease lightly with a cooking spray, pour about a quarter cup of the batter and cook till bubbles start to surface, about 1~2 minutes. Gently flip and cook on the other side for another 1~2 minutes.
• Serve immediately or keep the pancakes warm in a warm oven (200°F). Serve with maple syrup and fruit.

Notes

• All of the flavor comes from the eggnog, so make sure to use something that you enjoy drinking.
• If you want to use homemade eggnog, then make it the night before. So, all you have to do in the morning is to mix the batter and make the pancakes.
• Feel free to use either all purpose, whole-wheat pastry, whole-wheat or a combination of these flours. Gluten free flour can also be used.
• You can make these eggnog pancakes using pancake mix. Simply substitute the liquid/ milk in the recipe with the eggnog.
• Egg replacer can be subbed with a chia or flax egg.
• Thickness of eggnog might vary, so make sure to adjust the amount of water used to get the desired pourable consistency.
• If you have leftovers, let them cool completely. Wrap in aluminum foil, place in a ziplock bag and freeze for up to 2 months. To serve, simply microwave them until heated through.

Nutrition

Serving: 4Pancakes | Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 511mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 0.01mg | Calcium: 220mg | Iron: 3mg

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