I had some leftover eggnog from our Christmas dinner so I decided to pair it with dried cranberries and make cranberry eggnog pancakes.
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For our Sunday pancake breakfast, I decided try something different. I paired the eggnog with dried cranberries and made cranberry eggnog pancakes. Rich, decadent and delicious and sure to please.
Cranberry Eggnog Pancakes
Yields: 6 4″ diamater pancakes
1 cup Gluten Free All-purpose Flour (I used Bob Mill‘s available on Amazon)
3/4 cup eggnog (I used the full fat version)
1 Tablespoon coconut oil, melted
1/2 cup cranberries (fresh, dried or frozen)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Rice Bran oil for frying
Melt coconut oil in skillet. Set aside.
Mix flour, cinnamon and nutmeg in a bowl. Stir in egg and eggnog. Add melted oil and mix until there aren’t any lumps. Fold in cranberries last. I found this batter to be pretty thick. You may want to add water or regular milk to thin it out some.
Preheat your medium-large non-stick skillet at medium heat. Oil the pan with Rice Bran oil*. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, its probably time to flip. Cook until golden on both sides.
Serve with maple syrup and more cranberries!
*I like using Rice Bran oil because it has a high smoke point which makes it perfect for stove top cooking.