Eggnog Pancakes (Gluten Free)
These Gluten Free Eggnog Pancakes are sure to add some festive cheer to your holiday breakfast! Made from a simple batter that anyone can whip up, they are perfectly spiced with nutmeg and cinnamon. Finish your fluffy stack off with a dollop of eggnog whipped cream for a breakfast that tastes just as good as it looks!
Equipment
- medium bowl
- 2 large bowls
- whisk
- griddle pan or electric griddle
- spatula
- hand or stand mixer
Ingredients
For the Gluten Free Eggnog Pancakes:
- 2 cups gluten free 1-to-1 flour or normal AP flour (240g)*
- ¼ cup unflavored collagen peptides optional, (20g)
- 2 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 2 cups eggnog (I used Organic Valley reduced fat)
- 4 tsp white vinegar or lemon juice
- 2 tbsp avocado oil or olive oil, melted & cooled coconut oil or butter
- 2 large eggs
- 1 tsp vanilla extract
For the Eggnog Whipped Cream:
- ½ cup heavy cream cold
- 2 tbsp eggnog cold
- pinch of ground nutmeg
Instructions
- In a small bowl or a liquid measuring cup, stir together the eggnog and vinegar/lemon juice. Let it sit for 5 minutes. This mimics buttermilk, which will help make these eggnog pancakes extra fluffy!2 cups eggnog, 4 tsp white vinegar
- Meanwhile, in a medium bowl, whisk together the flour, collagen (if using), baking powder, nutmeg, cinnamon and salt. Set aside.2 cups gluten free 1-to-1 flour, ¼ cup unflavored collagen peptides, 2 tsp baking powder, ½ tsp ground nutmeg, ¼ tsp kosher salt, ½ tsp ground cinnamon
- Once the eggnog mixture is done resting, add it to a large bowl along with the eggs, oil, and vanilla. Whisk until combined.2 tbsp avocado oil, 2 large eggs, 1 tsp vanilla extract
- Pour dry ingredients into the wet ingredients and stir until combined. There will be some lumps remaining in the batter - that's okay! Allow the batter to rest as you preheat your griddle pan or electrical griddle to medium heat, or 375F.
- Grease the griddle with some butter. Once hot, scoop out about ¼ cup of the batter per pancake. Allow it to cook for 2-3 minutes per side (the electrical griddle may take longer than a pan would). Remove from the pan and repeat with the remaining batter. It should make 16-17 pancakes.
- In a large bowl, or the bowl of a stand mixer, add the chilled heavy cream, eggnog and nutmeg. Beat until stiff peaks form.½ cup heavy cream, 2 tbsp eggnog, pinch of ground nutmeg
- Top your eggnog pancakes with some eggnog whipped cream and a drizzle of maple syrup. Enjoy!
Video
Notes
GENERAL NOTE: For the most accurate results, use a digital kitchen scale to measure your ingredients. If you don’t own one, be sure to measure the flour with the spoon and level method. *NOTE: My two favorite brands are Bob’s Red Mill and King Arthur Flour, both of which contain xanthan gum – a crucial ingredient to replicate gluten-filled baked goods. If you’re not gluten free, you can substitute an equal amount of normal AP flour. NUTRITION INFO: The nutrition info listed below is an estimate per pancake, assuming that you use collagen, reduced fat eggnog and do not add any toppings.
Nutrition
Calories: 118kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 115mg | Potassium: 10mg | Fiber: 2g | Sugar: 5g | Vitamin A: 34IU | Vitamin C: 0.004mg | Calcium: 44mg | Iron: 1mg