Makes 8 pancakes
You are going to want these pancakes around this time of year the same way you are going to want vintage candy cane lights and indie-rock Xmas playlists and to watch Love, Actually over and over again. Basically, you won’t be able to live without them from now until January 1st. After that, put them away, let their powers recharge, and do it again next year!
Since vegan eggnogs vary from brand to brand, your results may vary, but I can’t see anything going drastically wrong from using a brand other than the one I used (which was So Delicious Coconut Eggnog, btw.) Some are thinner than others, some are spicier, but you always have to play with pancake batter a little anyway, adding a tablespoon of extra flour or a splash of extra liquid. So I say don’t sweat it.
I’ve also included a little extra nutmeg just to drive home the point…these are eggnog pancakes! If there still isn’t enough of that woodsy perfume then definitely shave a little bit more nutmeg over the top of your stack because YUM. The best way to shave whole nutmeg is to use a microplane grater. And then it gets super pretty, too, because you can see all the lovely grain contained within the seed. Oh, and the scent isn’t too shabby either. A little coconut oil over the top (instead of butter or whatever) tastes totally delish, too.
Serve these for Christmas morning or New Years brunch or tonight for the heck of it. Enjoy, and happy holidays everyone!
~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed.
~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.
~Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once.
~ Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic canola oil works perfectly for this.
~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.
~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking.
~ Once you drop the pancake in, refrain from futzing with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own.
2 very ripe medium bananas
1 1/4 cups eggnog
2 tablespoons organic canola oil (or other light tasting oil)
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon fresh grated nutmeg (plus extra for sprinkling)
1/4 teaspoon salt
To serve: Banana slices, cranberries, pure maple syrup
In a medium mixing bowl, mash bananas (using a strong fork or a potato masher or an avocado masher) until they are almost pureed. Add eggnog, canola oil, vinegar and vanilla extract and set aside.
In a separate large mixing bowl, sift together the flour, baking powder, nutmeg and salt. Make a well in the center.
Pour the banana mixture into the center of the dry ingredients. Add the oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about 3/4 of an inch thick, and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so. Serve with sliced bananas, cranberries and maple syrup.