Due to circumstances beyond my control, I ended up with quite a bit of leftover holiday nog.
I love the taste of holiday nog – whether it tastes like eggnog or not, I wouldn’t know- but two cartons is a bit much for one person to drink. Naturally my mind turned to baking… and breakfast and scones and pancakes and muffins… and finally, came a new recipe! So, here they are, gluten-dairy-egg-soy-nut free holiday nog pancakes!
Holiday-Nog Pancakes (for 1… or two if they’re not very hungry)
- 1/2 c. Brown rice flour
- 1/2 c. Oat flour
- 1/2 c. Sweet Sorghum flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/4 tsp. Salt
- 1 tsp. Ground cinnamon
- 1 Tbsp. Oil (I used avocado oil.)
- 1 tsp. Apple cider vinegar
- 1 Tbs. Honey
- 1 Tbs. flax seed
- 3/4 c. Holiday Nog
*Note: I made a flax seed egg by letting it stand 5 minutes in 1-2 Tbs. water. However, the dough needed more help thickening, so I ended up sprinkling another 1/2 tablespoon on top. Next time, I will try just adding the flax seed and letting it gel in the pancake batter.*
Mix all ingredients in a medium-sized bowl snd stir until blended an few lumps.
Let the mixture stand to thicken. It should look about like this:
I added avocado oil to the skillet because it is not a strong-tasting oil, so it wouldn’t mask the flavor of the nog. Word to the wise, use a really good non-stick skillet so that you can use as little oil as possible. If you aren’t avoiding cooking spray, that would be best. Too much oil makes the edges a bit crumbly…
But they make good, thick pancakes nonetheless. I used a full 1/4 c. measuring cup to pour the pancakes into the skillet once it was to temperature (water droplets sizzle when dropped in pan). To help the pancakes rise, I cover for the first few minutes with a lid. I had more trouble with this recipe burning… maybe because of the extra sugar in the holiday nog.
This recipe made six pancakes and taste delicious!