From what I have gathered — folks either hate or love eggnog. They either have a major holiday crush on the stuff, or think it’s disgusting. I for one, adore the spiced-milky drink and it is a must for my holiday spirit… and how about anything you can make with eggnog? Even better!! Last year I made a fantastic Eggnog Bread — and this year I figured we needed it at breakfast time, too. What a perfect way to start your Christmas day with family!
Okay, so first thing is first — I have to cover all my bases here. Eggnog — part of the Paleo lifestyle? Yay, or nay? There are so many options now-a-days. If you tolerate dairy well you can a) make your own from scratch or b) buy a version you’re comfortable with. If you do NOT tolerate dairy — guess what? You have the same options — a) make your own dairy-free version or b) buy a dairy-free type you are comfortable with.
For us — we are in love with Trader’s Point Creamery Eggnog this year. It is fantastic. It is the eggnog that I used in the recipe.
There is also an optional glaze that I made for these pancakes. The pancakes themselves don’t have any added sugar (other than what comes in the prepared eggnog). Rather than drizzling maple syrup or honey on the pancakes — I wanted them to have even more eggnog-y goodness! Top them however you see fit — they’ll still be amazing.
- 5 eggs
- 1 cup eggnog
- 3/4 c. coconut milk
- 2 tsp. vanilla
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tbsp. baking soda
- 3/4 c. coconut flour
- coconut oil for frying
- Beat your eggs in a stand mixer until they’re frothy.
- Add all other ingredients and blend until well combined and batter is smooth.
- Heat some coconut oil in a small skillet over medium. Pour pancake batter by the 1/4 c. and cook about 3 minutes on one side (or until your bubbles have popped). Flip — and cook another 3 minutes.
Eggnog Glaze (Optional)
In a small bowl start with 3 tbsp. powdered sugar. In moderation, for special holiday treats I am comfortable with using this powdered sugar. It is made with organic cane sugar and tapioca starch — which most powdered sugars use corn starch which I’m not okay with. IF you have an issue with using cane sugar — you can make your own powdered sugar with your granulated sugar of choice.
To your powdered sugar add 2 tbsp. eggnog and whisk until all the sugar has dissolved. You can play around with this ratio — as some eggnogs might be thicker than others. You want your final product to be runny enough that it can be drizzled over the pancakes.
Once you have drizzled glaze over your pancakes — sprinkle some additional cinnamon for garnish!