Vegan Eggnog Pancakes
Serve these light and fluffy golden plant-based pancakes at your next holiday brunch. Featuring Creamy Vegan Eggnog in the pancake batter and as a topping. Delicious, simple, and easy!
Equipment
- stovetop or griddle
Ingredients
- 2 cups Creamy Vegan Eggnog*
- ½ cup unsweetened apple sauce
- 1 Tbsp apple cider vinegar or lemon juice
- 2 cups flour**
- 2 Tbsp baking powder
- Spray oil or vegan butter for griddle optional
- 2 cups Creamy Vegan Eggnog warmed* (as a pancake topping)
- Ground nutmeg optional garnish
Instructions
- Preheat an electric griddle to 325° F or heat a large griddle or skillet over medium-low heat (setting 4-5).
- In a large bowl, combine the eggnog, apple sauce, and vinegar (or lemon juice). Set aside.
- In a separate bowl, whisk together the flour and baking powder.
- Pour the wet ingredients into the flour mixture. Stir just until combined.
- Using a measuring cup or ladle, scoop batter and pour onto the preheated griddle or pan.
- Allow to cook until the edges are dry and bubbles form in the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown.
- Remove from the griddle and stack on a plate lined with paper towels or a kitchen towel.
- Serve with fresh fruit, Creamy Vegan Eggnog and/or pure maple syrup, and a sprinkling of nutmeg, if desired.
Notes
* Creamy Vegan Eggnog is slightly thicker than commercial eggnog and works beautifully as a pancake topping. If you are using a commercial or thinner eggnog, whisk 1 Tbsp cornstarch into 2 cups of eggnog and bring to a simmer until the eggnog thickens. Remove from heat and serve warm over pancakes.