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My Darling Vegan
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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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
35 mins
 
Course: Breakfast
Cuisine: American
Keyword: Eggnog Pancakes
Servings: 6
Calories: 401 kcal
Author: Sarah McMinn
Ingredients
Eggnog Pancakes
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 1/4 cup vegan nog
  • 3 tablespoon coconut oil, melted
  • 1/4 cup Buttered Rum Maple Syrup (recipe follows
  • 1 teaspoon pure vanilla extract
  • oil for pan
Butter Rum Maple Syrup
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 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
  1. 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 Facts
Calories Per Serving: 401
% Daily Value
Carbohydrates 69g 23%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 6g 38%
Sodium 134mg 6%
Potassium 367mg 10%
Fiber 1g 4%
Sugar 32g 36%
Vitamin A 180IU 4%
Calcium 155mg 16%
Iron 2.2mg 12%