Eggnog Pancakes with Rum Maple Syrup
Vegan Eggnog Pancakes

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins
 
Course: Breakfast
Cuisine: American
Keyword: Eggnog Pancakes
Servings: 6
Calories: 401 kcal
Author: Sarah McMinn
Ingredients
Eggnog Pancakes
Butter Rum Maple Syrup
US Customary - Metric
Instructions
To make pancakes
  1. Preheat skillet or pancake griddle over medium heat.
  2. 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.
  3. Pour about 1/4 cup of batter onto the hot skilled 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
  1. Heat maple syrup and butter in small sauce pan until butter has melted. Remove from heat and whisk in rum. Let cool.
Nutrition Facts
Eggnog Pancakes with Rum Maple Syrup
Amount Per Serving
Calories 401 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Sodium 134mg 6%
Potassium 367mg 10%
Total Carbohydrates 69g 23%
Dietary Fiber 1g 4%
Sugars 32g
Protein 4g 8%
Vitamin A 3.6%
Calcium 15.5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.