Eggnog Pancakes

Christmas morning in our house is chaotic, exciting and wonderful.  But we always take a break from the frenzy to have a filling breakfast.  However, no one wants to be in the kitchen all morning when there are toys to be played with (hey-I like toys still) and it must be something a little special…it is Christmas after all.  I have found that along with our bacon or sausage, nothing satisfies in a hurry like pancakes!  Last year we feasted on gingerbread pancakes (recipe is in my new cookbook, The Healthy Gluten Free Life, available at Amazon.com and BarnesAndNoble.com) but thanks to the oh-so-wonderful So Delicious (Turtle Mountain), we are cookin’ up some Eggnog Pancakes this year!  They have introduced a creamy, decadent coconut milk eggnog that rivals any dairy laden eggnog I’ve ever had.  It’s amazing on its own, but one sip will have you wondering what else you can combine it with to create even more goodness.  So far, we are hooked on the pancakes, with a nice cup of coffee with a little eggnog added instead of “cream.”  Ahhhhhhh…  I love Christmas!

Enjoy these pancakes on Christmas morning, or anytime!  Make a bunch of dry mixes (see instructions below) and whip them up anytime you’d like.  Just make sure to stock up on plenty of So Delicious Coconut Milk Eggnog (it freezes well too!).

 

Eggnog Pancakes
Yields 18
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Dry Ingredients
  1. ¾ C Sorghum Flour
  2. 2 TBSP Teff Flour
  3. ¼ C Potato Starch
  4. 2 TBSP Tapioca Starch
  5. 1 tsp Baking Powder
  6. ½ tsp Baking Soda
  7. ¼ tsp Sea Salt
  8. ¼ tsp Xanthan gum
  9. ¼ tsp Cinnamon
  10. Pinch of nutmeg
Wet Ingredients
  1. ¼ C Melted Coconut Oil
  2. 1 tsp Apple Cider Vinegar
  3. 1 C So Delicious Coconut Milk Eggnog
  4. ½ C Warm Water
Instructions
  1. 1) In a medium bowl, whisk together dry ingredients. (To make mixes for use at a later
time, place combined dry ingredients in freezer safe zip top bags, label, and store in
 the freezer until needed. Let the dry ingredients come to room temperature then
 proceed with the next step.)
  2. 2) Add coconut oil, vinegar and eggnog to the bowl of dry ingredients.
  3. 3) Start pouring warm water in as you whisk the mixture. Stop when the mixture 
resembles traditional pancake batter. It’s ok if you don’t use all of the water, or if you 
need more….you just want it to be the consistency of traditional pancake batter.
  4. 4) Heat griddle or non-stick skillet to 350°. Add a small amount of oil to the pan. Pour
 batter into heated skillet by ¼ cupfuls. Once the edges are brown and the batter in
 the middle starts bubbling, flip pancakes and cook until golden and cooked through.
  5. 5) Serve with real maple syrup and enjoy the Holidays!
  6. 6) If you have any leftovers, cool completely on a wire rack then put them in a freezer
 safe zip top bag. Store in the freezer until needed. To reheat, simply warm in the 
microwave for a few seconds at a time until heated through.
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Hi Tammy! Congratulations on your new book! It sounds wonderful! And thank you for sharing this delectable recipe and for such a sweet review! We’re delighted that you are enjoying our new Coconut Nog so much! We’ve been enjoying French Toast made with our new holiday nog, but haven’t made pancakes with it yet. Yours look incredibly light, fluffy, and delicious, and we can’t wait to try making them!

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