Vegan Eggnog & Spice Pancakes

It's National Pancake Day!

The Toronto weather was surprisingly pleasant. Sure, it rained twice. It wasn't a chilly rain. There wasn't any snow or Jack Frost nipping at ears, asking the head for a hat and muffs. I was beside myself for not having gloves. I hadn't expected this spring enjoyment, especially seeing as packed sweaters and cardigans couldn't be worn.
Still, nothing can stop the weekend's favorite breakfast.
Saturday morning pancakes seemed to be the perfect opener. At first, these were going to made with rice milk until I was told that So Delicious Coconut Milk Eggnog was on hand. Eggnog isn't just for the holidays. My friends also keep a beautifully arranged spice assortment. It definitely inspires me to be more organized and caring with my own. Plenty of markets and groceries sell dried ingredients in satchels and packets and they have reused glass jars to carry them. I usually recycle. Now I realize the benefit in retaining. After all, spices can cost an upwards of ten or eleven dollars.
I found a great recipe for Vegan Eggnog Pancakes by My Darling Vegan and amended with added brown sugar and cardamom (which is perfect in sweet, spicy recipes) and the baking soda and vinegar method-- useful if baking powder isn't available. It is best to include eggnog's natural spices such as cinnamon and nutmeg to bring out the flavor profile in the pancakes.
Thus, after saving the leftovers of pliant, crispy edged pancakes with the right amount of sweet and spice, one of her roommates complimented them, saying they were the right balance in texture and taste. It is a humbling experience to share plant based recipes to non-vegan friends, an absolute plus when they find enjoyment.


Vegan Eggnog & Spice Pancakes Ingredients and Preparation

2 cup all-purpose flour
1 teaspoon baking powder (or 1/4 teaspoon baking soda + 1 teaspoon vinegar)
1/4 cup brown sugar
1 teaspoon cardamom
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoon vinegar
3 tablespoon coconut oil, melted
2 1/4 cup So Delicious Coconut Milk Nog
1/4-1/2 cup water (optional)
1 teaspoon vanilla

Mix flour, baking powder, brown sugar, cardamom, cinnamon, nutmeg, and salt together. If using the baking soda and vinegar method, add that in for the substitution of baking powder.
Add vinegar, melted coconut oil, and any vegan nog. Mix well. If batter is too thick, add water.
Oil a pan set on medium to low heat.
Pour desired amount of batter and wait for bubbles to form. Flip. And repeat for each pancake.
This batch makes 6-8 large pancakes and 10-12 silver dollar pancakes.

Heavy stack. 

Pancake toppings range from traditional maple syrup to agave nectar, warm cherries and berries compote, diced apples, Earth Balance butter, and peanut butter. 

Warm berries and maple syrup it is.