These Eggnog Hot Chocolate Pancakes make a wonderful Christmas morning breakfast … also a great way to use up any leftover eggnog.
What to do with that leftover eggnog from Christmas? Well there are so many things you can do. Last year I made Cranberry Eggnog Pancakes. I’ve made Cranberry Eggnog Muffins (recipe available in my A Gluten Free Christmas ECookbook). And lately I’ve been fascinated with Eggnog Hot Chocolate which was the inspiration for these pancakes.
Eggnog Hot Chocolate Pancakes
Yields: 6 4″ diamater pancakes
1 1/4 cups Gluten Free All-purpose Flour (I used Bob Mill‘s available on Amazon)
1 cup eggnog, room temperature (I used the full fat version)*
1 egg, room temperature
2 Tablespoons Hot Cocoa mix or cacao powder (I used Penzie’s Hot Chocolate Mix that I got for Christmas)
1 Tablespoon coconut oil, melted + more for skillet
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 Tablespoon local honey
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt coconut oil in skillet. Set aside.
Mix flour, Hot Cocoa mix, baking powder, kosher salt, cinnamon and nutmeg in large bowl.
In separate bowl, add egg and whisk. Stir in eggnog, honey and vanilla. Add melted oil and mix until there aren’t any lumps.
Pour wet ingredients into dry and stir to combine.
Preheat your medium-large non-stick skillet on medium heat. Oil the pan with Coconut 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 your favorite hot chocolate toppings like gluten free marshmallows!
*I’ve also made these pancakes with 1/2 eggnog and 1/2 cup nut milk as well as 3/4 nut milk and 1/4 eggnog.