I have a confession…
I loathe(d) eggnog. Seriously. Never understood the hype. My parents could probably live off eggnog for the rest of their lives, but they did not pass that eggnog gene on to me. However, randomly one night (okay not that randomly – we were watching the eggnog drinking scene in Christmas Vacation), I really wanted a glass of eggnog. So we went to the store, and low and behold, there was vegan eggnog! And lets just say that I have been a lover (nogger?) of nog ever since.
Now, there is a homemade eggnog recipe that we have since created (it is in your Holiday Guide here), but for simplicity, this pancake recipe uses a dairy-free, store bought eggnog. Our personal favorite so far has been the almond breeze brand, but choose your favorite. We hope you enjoy!
Vegan Eggnog Pancakes
Makes approx. 9 small pancakes
-1 flax egg (1 tbsp. flaxseed meal mixed with 3 tbsp. of water)
-1 1/4 cup spelt flour
-1/4 tsp. ground nutmeg
-1/8 tsp. ground cloves
-2 tsp. baking powder
-Light pinch of sea salt
-1 tsp. vanilla extract
-1 1/4 cup vegan eggnog (almond breeze or your favorite brand)
Prepare your flax egg and set aside. In a bowl, mix together the flour, nutmeg, cloves, baking powder and salt. Then add in the flax egg, vanilla extract and eggnog. Set aside for 5 minutes.
Heat a large skillet or pan on medium heat, and lightly spray with a coconut spray. Once the pan is heated, spoon the batter onto the pan (about 1/4 cup of batter per pancake). Cook for approximately 3 minutes per side. Just like regular pancakes, once little holes start to bubble and appear, you will know that it is time to flip your pancakes!
Serve with fruit of choice, some maple syrup, and for a real “treat yo-self” moment, some vegan butter! We love topping these with pomegranates, strawberries, and walnuts or pecans too. Enjoy!
*Note, you can make these pancakes in advance, wrap and freeze them, and then thaw and heat up when ready to eat!
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