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Vegan Eggnog Pancakes

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 4 servings

Ingredients

  • 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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