Finally! Finally I’ve made eggnog pancakes. And even though its not even Thanksgiving yet, I think it’s a great way to ring in the holiday season.
Of course this version is vegan. I used Silk Seasonal Nog as a replacement for your typical eggnog. In the past I’ve thought that the Silk version of eggnog didn’t match up to the real thing. I still can’t say its the same exact taste and thickness, but for some reason it just tastes so much better this year! (I think this is a sign I’ve been vegan for too long.) Either way, I really enjoyed these pancakes.
Best, served with a glass of Silk Seasonal Nog.
1 cup whole wheat flour
1/2 cup white flour
1 tbsp sugar
1/2 tsp salt (slightly less)
1 1/2 tsp baking powder (I used 2 1/2 in my version and it was too much)
1 cup Silk Seasonal Nog (or other dairy-free eggnog of your choice)
2 tbsp vegan butter (I used earth balance), melted
1 egg replacer egg
nutmeg, to taste
cinnamon, to taste
pumpkin pie spice, optional
Mix dry ingredients, then add wet ingredients and mix well.
When I made these pancakes, they were way too thick! I typically love thick pancakes, but these were so thick it was difficult to cook them. So I lowered the amount of baking powder. As you can see from the following photo, I had to start making tiny pancakes in the hopes that they would cook more thoroughly. I just ended up tossing them in the microwave for 30 seconds before I ate them to make sure they were cooked all the way through.
I really enjoyed these pancakes. I’d definitely recommend drinking some (soy) eggnog with them, it really helps to enhance the taste.