Easy Vegan Egg Nog Pancakes! 7 Ingredients | picklesnhoney.com #recipe #vegan #eggnog #holidays #pancakes #dairyfree #breakfast #brunch

7-Ingredient Vegan Eggnog Pancakes

Easy Vegan Eggnog Pancakes! 7 Ingredients | picklesnhoney.com #recipe #vegan #eggnog #holidays #pancakes #dairyfree #breakfast #brunch #SilkHolidays

I like a lot of things about this time of the year: the slightly chilly temperatures, pumpkin in everything, sweet cinnamon and spices in the air, extra time with family, cozy fleece socks, evenings relaxing next to a wood-burning fire…and vegan eggnog. I really love that stuff.

September is all about the pumpkin, but I like to let eggnog share the spotlight in November (and December, and however long I can stretch the holiday season).

There are a handful of options for dairy-free and egg-free nogs available and I think I’ve probably tried them all. Some were too watery, others had weird aftertastes, and for me, Silk Nog is just right. It’s quintessentially creamy without being heavy (or loaded with saturated fat) and perfectly sweetened and spiced. You can, of course, enjoy a cold glass straight-up, though I find it makes for a really great milk substitute, specifically in these easy vegan eggnog pancakes.

Easy Vegan Eggnog Pancakes! 7 Ingredients | picklesnhoney.com #recipe #vegan #eggnog #holidays #pancakes #dairyfree #breakfast #brunch #SilkHolidays

These pancakes require only 7 ingredients, 5 minutes to prep, and 2-3 minutes to cook. They’re exceptionally light and fluffy, slightly sweet, and spiced with extra cozy nutmeg. I like them so much I sometimes enjoy them plain and still hot from the pan; however, if you really want to take the holiday vibes over the top, I recommend serving your pancakes with a pat of vegan butter, a handful of juicy red pomegranate seeds, and a pour of pure maple syrup.

It’s safe to say that these are my current favorite pancakes. I hope they’ll soon be yours too.

Easy Vegan Eggnog Pancakes! 7 Ingredients | picklesnhoney.com #recipe #vegan #eggnog #holidays #pancakes #dairyfree #breakfast #brunch #SilkHolidays

This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine. Visit Silk for recipes, a free digital holiday recipe book, and a coupon. Be sure to keep an eye out for their new Almond Nog and Almond Nog Pumpkin Spice flavors!

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7-Ingredient Vegan Eggnog Pancakes

Easy Vegan Egg Nog Pancakes! 7 Ingredients | picklesnhoney.com #recipe #vegan #eggnog #holidays #pancakes #dairyfree #breakfast #brunch

7-Ingredient Vegan Eggnog Pancakes

Vegan,

Serves: 12 medium pancakes


Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

7 ingredient vegan eggnog pancakes! Just 5 minutes to prep and 2-3 minutes to cook. These pancakes are light, fluffy, slightly sweet, and spiced with cozy nutmeg.

Easy Vegan Egg Nog Pancakes! 7 Ingredients | picklesnhoney.com #recipe #vegan #eggnog #holidays #pancakes #dairyfree #breakfast #brunch

7-Ingredient Vegan Eggnog Pancakes

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Ingredients

  • 1 chia egg (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine grain sea salt
  • 1 1/2 cups Silk Nog Original
  • coconut oil for greasing the pan

For serving (optional):

  • maple syrup
  • vegan butter
  • pomegranate seeds

Cuisine: Vegan Servings: 12 medium pancakes

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins

7 ingredient vegan eggnog pancakes! Just 5 minutes to prep and 2-3 minutes to cook. These pancakes are light, fluffy, slightly sweet, and spiced with cozy nutmeg.

Instructions

  • Prepare your chia egg by combining the ground chia seeds and the warm water. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, nutmeg, and salt. Pour in the Silk Nog and chia egg. Mix until just combined.
  • Heat a large, non-stick frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter (about 1/4 cup at a time) onto the pan, using a spoon to gently form the batter into a round circle if necessary. Cook the pancakes for 2-3 minutes per side. You'll know the pancakes are ready to be flipped when little bubbles form and hold their shape.
  • Serve with a pat of vegan butter, a pour of maple syrup, and a small handful of pomegranate seeds.

Notes [3]

This batter will be thick and fluffy. Add a splash more Silk Nog to thin it out if it becomes too thick as it sits.

Coconut nectar makes a great low-glycemic alternative to maple syrup.

Adapted from my Favorite Pancakes Recipe.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Erin says

    Great pictures! They look fantastic! I need eggnog pancakes now 😛

    1. Amanda says

      Thanks, Erin! I think you need eggnog pancakes now too. 🙂

  2. Katie says

    I made these yesterday and they turned out perfect! This is my new favorite pancake recipe. It was so easy and my family loved them. We’re already talking about making pancakes again tomorrow.

  3. So these are kind of genius. I bet these would be perfect for Christmas morning breakfast!!

    1. Amanda says

      Thanks, Sarah! <3 I also think these would be perfect for Christmas morning breakfast. I just mentally added them to my Christmas menu and now I'm already looking forward to it. Ha!

  4. Avi Strauss says

    I can’t wait to try this. I really miss Egg Nog. Now So delicious makes a dairy free version. But I just love the taste so much why not put this into a pancake as well, great idea!

  5. Scott says

    That looks delicious. I don’t know if we have that sort of eggnog here but I can substitute something.

  6. Sherwood says

    I’ve been meaning to make these for ages now! I found some Silk nog on sale at some point and was desperate to find uses for it rather than just drinking it straight. It was a fairly unique ingredient I was given a chance to work with (me being fairly new in the cooking scene and all). So I used the last of my nog on these yesterday. I did use an egg instead of the chia egg and substituted in white whole wheat flour. I realized afterward that I should’ve added a little more liquid to compensate for that, but live and learn, right? I just barely had enough nog, and I didn’t want to dig into the far reaches of the fridge to get my almond milk out… Oh well. 🙂 It’s been a long time since I’ve had/made pancakes, so I really appreciated that you added times into this recipe! You steered me well. Perfect pancakes all the way through. They had a fairly subtle taste, and ended up being a little dry, but my boyfriend and I had these with some maple syrup and really enjoyed them. Thanks so much for the recipe!

    1. Hey Sherwood! I loved the part of your comment about not wanting to reach into the depths of your fridge for more almond milk. Ha! I’m really happy you and your boyfriend enjoyed the pancakes! Perhaps they will be on regular rotation with whatever non-dairy milk you have within easy access… 😉

      1. Sherwood says

        Me too! And they just might. I need more practice making pancakes anyway. 😀 There are so many varieties out there, and they’re a great way to get some tasty whole grains (and other goodies) into our diets.

  7. Tim Hordo says

    I’ve been blasting through pancake recipes like nobody’s business these last 2 weeks…these are at the very, very top deliciousness-wise (runner up is pumpkin pie pancakes). I had to improvise on the eggnog though since it’s out of season, and make it from scratch. Off the charts!

    1. Wow, what a compliment! Thank you, Tim! High fives to you for making eggnog from scratch—that’s some dedication.

      1. Tim Hordo says

        Haha, it really is. Quite a pain too, I might add :l

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