Servings
Font
Back
5.0 from 3 votes

Eggnog Pancakes (gluten free & vegan)

These Eggnog Pancakes are so delicious and easy to make, they're a great way to make any day start off special without tons of work.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
15 mins
Servings: 8
Calories: 514 kcal
Course: Breakfast
Cuisine: Vegan

Ingredients

  • 3 cups gluten-free flour blend
  • 4 3/8 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 cup low-carb granulated sweetener
  • 1 1/4 cups vegan eggnog (use regular eggnog if desired)
  • 2 eggs (or 1 heaped tablespoon Homemade Powdered Egg Replacer with 1/4 cup water for vegan)
  • 6 tablespoons butter (melted. Use coconut oil for vegan)
  • additional fat for cooking (ghee or oil preferred. See Recipe Notes)

Instructions

    Cup of Yum
  1. Place all dry ingredients into a large bowl. Whisk or stir to fully combine.
  2. Combine wet ingredients in a small bowl. Whisk to combine.
  3. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Use an electric mixer, mix until smooth.
  4. Let batter set for 10-30 minutes.
  5. When the batter resting time is just about over, preheat your electric griddle to 375 degrees Fahrenheit or turn other griddle or pan to medium heat.
  6. The pan is ready to use when a drops of water dropped onto the griddle sizzles.
  7. Add a little ghee or oil of choice to the pan.
  8. If the batter is too thick, add a bit more eggnog or coconut milk. If it's too thin, add a bit more flour.
  9. Drop about ¼ cup batter onto the griddle for each pancake.
  10. When bubbles pop and leave empty holes on the uncooked surface of the pancake, they are ready to flip (see Recipe Notes for more details). 
  11. Cook 1-2 more minutes on the second side. When the second side releases easily and is golden, it's ready to flip. If you check and it's not ready to flip, check again every 30 seconds to prevent burning.
  12. Top with butter, real maple syrup, low-carb maple syrup, coconut milk whipped cream (of course you can use real whipped cream if you'd like), and some nutmeg or pumpkin pie spice. Add some of this Keto Blueberry Syrup for an extra special treat.

Notes

  • Burner and Heat Tips: The best way to ensure perfectly cooked pancakes is to use an electric griddle set to 375 degrees Fahrenheit. However, not all of us has one of those. Otherwise, set your burner's heat to medium. Otherwise, you'll cook the outside of the pancakes too much and the insides will be undercooked.
  • Rest!: Let the batter rest for at least 10 minutes after mixing it. 30 minutes is best. It's hard to wait, but here's a tip--start cleaning the kitchen up while you wait to make it better!
  • Mixing: Don't mix the batter too much. Mix 'til just blended.
  • Time Saving Tip: Mix the dry ingredients the night before--you'll basically have your own pancake mix (on the cheap) ready to go in the morning!
  • Just Right Batter: After pouring the batter on the cooking surface, it should spread out to be no more than 1/4" thick.
  • Flipping Tips: Wondering when to flip your pancakes? Here's how to know! After putting the batter on the griddle, you'll know that the pancakes are ready to flip for the first time when bubbles pop and leave empty holes on the uncooked surface of the pancake. If the holes fill up with batter, they're not quite ready. 
  • Flip and cook 1-2 more minutes on the second side. When the second side releases easily and is golden, flip again and remove from the griddle. If you check and it's not ready for the final flip, check again every 30 seconds to prevent burning.
  • Burner and Heat Tips: The best way to ensure perfectly cooked pancakes is to use an electric griddle set to 375 degrees Fahrenheit. However, not all of us has one of those. Otherwise, set your burner's heat to medium. Otherwise, you'll cook the outside of the pancakes too much and the insides will be undercooked.
  • Rest!: Let the batter rest for at least 10 minutes after mixing it. 30 minutes is best. It's hard to wait, but here's a tip--start cleaning the kitchen up while you wait to make it better!
  • Mixing: Don't mix the batter too much. Mix 'til just blended.
  • Time Saving Tip: Mix the dry ingredients the night before--you'll basically have your own pancake mix (on the cheap) ready to go in the morning!
  • Just Right Batter: After pouring the batter on the cooking surface, it should spread out to be no more than 1/4" thick.
  • Flipping Tips: Wondering when to flip your pancakes? Here's how to know! After putting the batter on the griddle, you'll know that the pancakes are ready to flip for the first time when bubbles pop and leave empty holes on the uncooked surface of the pancake. If the holes fill up with batter, they're not quite ready. 
  • Flip and cook 1-2 more minutes on the second side. When the second side releases easily and is golden, flip again and remove from the griddle. If you check and it's not ready for the final flip, check again every 30 seconds to prevent burning.

Nutrition Information

Calories 514kcal (26%) Carbohydrates 70g (23%) Protein 11g (22%) Fat 25g (38%) Saturated Fat 15g (75%) Cholesterol 45mg (15%) Sodium 792mg (33%) Potassium 492mg (14%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 525IU (11%) Calcium 309mg (31%) Iron 5mg (28%) Net Carbohydrates 60g

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 514

% Daily Value*

Calories 514kcal 26%
Carbohydrates 70g 23%
Protein 11g 22%
Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 45mg 15%
Sodium 792mg 33%
Potassium 492mg 10%
Fiber 10g 40%
Sugar 5g 10%
Vitamin A 525IU 11%
Calcium 309mg 31%
Iron 5mg 28%
Net Carbohydrates 60g

* Percent Daily Values are based on a 2,000 calorie diet.