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A stack of pancakes on a plate with chopped nuts and pure maple syrup being poured on top.
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5 from 1 vote

Vegan Eggnog Pancakes

Elevate your holiday breakfast with delicious vegan eggnog pancakes, a delightful and kid-friendly treat everyone will enjoy.
Prep Time10 minutes
Cook Time50 minutes
Chill Time1 hour
Total Time2 hours
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 312kcal
Author: Gigi & Sersie

Equipment

Ingredients

  • 1 small sweet potato (about 7 to 9 ounces)
  • 1 medium banana, ripe
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon vanilla bean powder (or 1 tsp vanilla extract)
  • ⅛ teaspoon ground cinnamon
  • 1¾ cup almond milk, plain and unsweetened
  • 1½ cups whole wheat flour
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 1 to 2 Tablespoons olive oil
  • ¼ to ½ cup pure maple syrup
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  • Preheat your oven to 400 °F (205 °C) and bake a small white sweet potato on a parchment-lined baking sheet for 40 minutes. Allow the sweet potato to cool to room temperature or chill overnight in the fridge. Then carefully peel the skin off the sweet potato.
  • Add the sweet potato flesh to the blender with banana, vanilla bean powder, nutmeg, cinnamon, and almond milk. Blend until smooth and creamy.
  • In a mixing bowl, add whole wheat flour, baking powder, and salt. Use a whisk, fork, or spoon to combine.
  • Pour the vegan eggnog mixture into the dry ingredients. Stir to combine.
  • Heat a cast-iron skillet or griddle over medium-low heat. Add olive oil, if using. Scoop out ½ cup of the batter and add it to the skillet. Cook for 2 to 4 minutes or until bubbles form.
  • Flip the pancake and cook for another 2 to 4 minutes or until golden brown. Repeat until all the batter is gone.
  • Top with chopped nuts (if using) and drizzle pure maple syrup. Enjoy!

Notes

  1. Use Gluten-Free 1:1 flour blend if needed.
  2. Don’t overmix the batter. A few small lumps help keep the pancakes tender.
  3. Make the sweet potato the night before. This shortcut turns breakfast into a 15-minute situation.
  4. Taste the blended eggnog base. Adjust spices before combining with flour.
  5. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Reheat in the microwave, toaster, or toaster oven.

Nutrition

Calories: 312kcal | Carbohydrates: 61g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 772mg | Potassium: 426mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4634IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 2mg
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