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Eggnog Pancakes (Gluten and Dairy Free)

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Adapted from The Blackbird Bakery's recipe for Sunday Morning Pancakes

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Ingredients

Scale
  • 1/4 cup plus 2 Tbsp. almond flour
  • 1/2 cup millet flour
  • 2 Tbsp. sweet white rice flour
  • 2 Tbsp. sugar
  • 1 tsp. guar gum
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. freshly grated nutmeg
  • 2 large eggs, beaten
  • 1 cup So Delicious Coconut Milk Nog
  • 2 Tbsp. Earth Balance or Ghee, melted
  • cooking spray

Instructions

  1. Preheat oven to 200° F to keep pancakes warm after they cook until ready to eat.
  2. In a large mixing bowl combine all of the dry ingredients and mix well with a whisk.
  3. Add the beaten eggs, nog, and melted butter and stir until the batter is smooth.
  4. Heat a large skillet or griddle over medium-low heat. Checking the pan for readiness by sprinkling small drops of water onto the surface. If the water dances around the pan until it evaporates you are ready to start making pancakes.
  5. Spray the pan lightly with cooking spray and drop batter either by 1/4 cup measurements for large pancakes or for small pancakes drop 2 tablespoonfuls at a time. Cook until bubbles form on top of the pancake; turn and cook the other side until golden brown.
  6. Serve warm, with warmed maple syrup, and a little slice of Earth Balance.

Notes

Makes 16 small pancakes or 8 large pancakes.

 

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