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.
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Servings: 6
Calories: 401kcal
Ingredients
Eggnog Pancakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 2 ¼ cup vegan nog
- 3 tablespoon coconut oil, melted
- ¼ cup Buttered Rum Maple Syrup (recipe follows
- 1 teaspoon pure vanilla extract
- oil for pan
Butter Rum Maple Syrup
- 1 cup pure maple syrup
- 2 tablespoons vegan butter
- 2 tablespoon dark rum
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