Go Back
+ servings
Vegan Eggnog Pancakes

Eggnog Pancakes with Rum Maple Syrup

Wake up on Christmas morning to these vegan eggnog pancakes with rum maple syrup for a festive twist on this classic breakfast. Made in just 35 minutes. 
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Calories: 401kcal
Author: Sarah McMinn

Ingredients

Eggnog Pancakes

Butter Rum Maple Syrup

Instructions

To make pancakes

  • Preheat skillet or pancake griddle over medium heat.
  • Whisk flour, baking powder, salt, and spices in a large bowl. In a separate bowl combine vegan nog, coconut oil, Buttered Rum Maple Syrup, and vanilla extract. Add to the dry ingredients and stir together.
  • Pour about ¼ cup of batter onto the hot skillet or griddle and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes. Serve immediately with Buttered Rum Maple Syrup.

To make Buttered Rum Maple Syrup

  • Heat maple syrup and butter in a small sauce pan until the butter has melted. Remove from heat and whisk in the rum. Let cool.

Nutrition

Calories: 401kcal | Carbohydrates: 69g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Sodium: 134mg | Potassium: 367mg | Fiber: 1g | Sugar: 32g | Vitamin A: 180IU | Calcium: 155mg | Iron: 2.2mg