Vegan banana eggnog pancakes are a sweet and simple way to enjoy comforting holiday flavours. Served with an indulgent nutmeg cashew cream, this breakfast treat will make you so happy. The pancake recipe is from Isa Chandra’s Superfun Times Vegan Holiday Cookbook.
Let the holiday shuffle begin! I noticed that the non-dairy, non-denominational holiday nog display at the grocery store was looking particularly robust a couple weeks ago and said to myself: “It’s time!” (The giant tower of pannetone at the entrance was also a decent tip-off) I like making my own, but I also enjoy having some nog on hand for whizzing up into my morning superfood coffee situation, so sometimes store-bought hits me just right. I’m in the thick of a couple large projects right now, so from-scratch nog will have to wait anyway. Can’t wait to share all of this up-and-coming stuff with you all! In the meantime, there’s pancakes.
Even if you only eat plant-based/vegan sometimes, I’m sure that you knowIsa Chandra Moskowitz. On the subject of vegan cooking, all of her books are authoritative, thorough, and so much fun. When I get stuck on a recipe, or something just doesn’t seem to be working, or I’m giving up entirely and just need something good for dinner, I turn to her books. My copy of Veganomicon is completely tattered, marked up, and stained. It was the first vegan cookbook that I bought and cooked from. Isa Does It is a way of life for me, and has never left my kitchen cookbook rotation. You might guess that I’ve been anticipating her latest book, The Superfun Times Vegan Holiday Cookbook, for a long time.
First of all, the book is huge. There’s that immediate vibe of great value when you feel the weight of it. The photography is sharp, bright, super clean, and just so appetizing. I immediately turned to the harvest-y/festive chapters on Thanksgiving and winter holiday foods when I got it. There are great recipes for classics like stuffing, mashed potatoes, Christmas cookies, and even a vegan “roast.” But there’s so much good stuff in this book that you could just make because you feel like it. Some of the things I’m excited to try: roasted beet borscht with cashew sour cream, the all natural shamrock shakes, cauliflower tikka masala, chipotle mac and cheese, and the eggplant chimichurri kebabs for when grilling season comes around again.
I like these eggnog pancakes because they’re a very casual way to get festive. Like, you’ve just hauled up the holiday decorations from the basem*nt and you’re not exactly in the mood to hang everything up/douse yourself in sparkles. So you just make pancakes and listen to Loretta Lynn instead (guess what we did last weekend!). There’s that subtle eggnog flavour that comes out even more with an extra sprinkle of nutmeg and maple syrup.
I made my eggnog pancakes a little more fancy with pomegranate and lightly thinned out cashew cream, too. Keeping cashew cream on hand at all times is one of my things now! These are the perfect weekend treat to usher in the season.
Banana Eggnog Pancakes
Vegan banana eggnog pancakes are a sweet and simple way to enjoy comforting holiday flavours. Served with an indulgent nutmeg cashew cream, this breakfast treat will make you so happy. The pancake recipe is from Isa Chandra's Superfun Times Vegan Holiday Cookbook.
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Print Recipe
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Servings 2 -3
Ingredients
Pancakes
- 2 very ripe medium bananas
- 1¼ cups plant-based eggnog
- 2 tablespoons melted coconut oil, plus extra for cooking
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup light spelt flour (or all purpose/light whole wheat)
- 2¼ teaspoons baking powder
- ½ teaspoon grated fresh nutmeg, plus extra for serving
- ¼ teaspoon salt
For Serving
- banana slices
- dried cranberries
- pomegranate arils
- maple syrup
- cashew cream
Notes
- I made a couple minor pantry substitutions with this recipe because pancakes tend to be flexible. I used light spelt instead of all purpose flour and melted coconut oil instead of canola.
- There are a ton of vegan eggnogs on the market, and if you’re using them in a recipe like this, you don’t have to be super picky. I chose one with the lowest amount of sugar, but you could also make your own with this recipe that I contributed to The Chalkboard a few years ago.
- Last thing: I served these with a lightly thinned-out cashew cream that was flecked with nutmeg and vanilla. It was decadent and awesome. The basic formula for cashew cream is 1 cup of soaked and drained raw cashews blended with 1/2 cup filtered water until totally smooth. From here, you can add maple syrup, spices etc. Store leftovers in the fridge for up to 5 days.
Instructions
In a medium bowl, mash the bananas until they are almost pureed. Add the eggnog, oil, apple cider vinegar, and vanilla. Set aside. Preheat the oven to a warming setting, and set a parchment-lined baking sheet on the top rack.
In another large mixing bowl, sift together the flour, baking powder, nutmeg, and salt. Make a well in the center and pour in the banana mixture. Use a fork to gently mix everything together until you have a lumpy batter. This should take about a minute. Don’t mix until smooth! Lumps are totally fine as long as all ingredients are well-incorporated and there aren’t any dry flour spots. Let the batter rest for 10 minutes.
Preheat a large nonstick pan (Isa recommends cast iron) over medium-low heat. Using a brush, lightly coat the pan with coconut oil. Drop pancake batter into the pan by the 1/3 cup. Cook pancakes until puffy and holes are poking through, about 4 minutes. Flip the pancakes and cook until the other side is golden brown, about 3 minutes. Transfer cooked pancakes to the baking sheet in the oven. Re-grease the pan and keep making pancakes until the batter runs out.
Author: Laura Wright
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: apple cider vinegar, banana, cashews, christmas, coconut oil, dairy-free eggnog, fall, holiday entertaining, holidays, maple syrup, non-dairy milk, nutmeg, pomegranate, spelt, spelt flour, vanilla, vegan eggnog, winter
30/11/2016 (Last Updated 25/10/2022)
Posted in: autumn, breakfast, cashews, coconut milk, holidays, nut free, quick, sauce, sweet, vegan, winter
121 comments
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Emma Hi Laura!
I usually love your posts, and your photography is just stunning! I tried making these as they looked so great, but they were terribly sticky and hard to work with. I coated my pans with the usual amount of coconut oil but they stuck to the pan so badly they basically were ruined. I don’t know what happened, maybe it was because of the banana? Anyways, really disappointed with this one
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Alex Yum! I did not realize vegan eggnog was something one can buy in stores. These look like the perfect Christmas morning breakfast :)
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Eileen Our holiday food traditions are both sweet — two different kinds of refrigerator shortbread and lots of cranberry orange bread — and savory — xmas eve pizza party! And speaking of eggnog, there is definitely all the eggnog. Coffee nog and chai nog are my favorite. :) Thanks for the giveaway opportunity!
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Natalia M My holiday favorites always have to do with sweeter breakfasts and baking, always vegan of course and as healthy as possible. Lately the thanksgiving tradition at my home has been apple pecan cinnamon rolls for breakfast and apple pie for dessert. On Christmas morning waffles are my favorite. Even though it takes at least two hours to make enough to feed my huge family, I don’t mind because they’re always such a hit. Everyone can customize their toppings, so pretty much it’s a success. Lately, I’m obsessed with cranberries, so they might show up in everything this time around Christmas.
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mira These look amazing! I usually go for gingerbread pancakes around the holidays but I may need to try something new. :) My favourite holiday dishes to make are probably a kale salad with “wintery” flavours and rumballs.
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Karin My favorite Christmas recipe is krumkake, a Norwegian cardamom-spiced, cone-shaped cookie. So yummy!
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Jackie My favorite holiday dish is a 100% plant-based lasagna with spinach, and zucchini as the pasta noodles and a vegan ricotta made with tofu, cashews, and lots of Italian spices! Coming from an Italian family, we always have a big Italian meal on Christmas day but I have been lucky enough that my family has let me cook this amazing vegan holiday lasagna and they love it too!
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Corrine Latkes are always a family favorite!
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Ash Oh, what a fun book! My holiday go-to is a clementine, pomegranate, and fennel salad. It looks festive and tastes delicious, and is refreshing change from all the more indulgent foods of the season.
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Jessica S. Beautiful! Growing up, my grandmother always made dozens upon dozens of cookies, making trays and platters up for basically everyone in the neighborhood. Even my bus driver got some! My mom and I usually each make some of her old recipes now; my favorites are her bourbon balls and chocolate covered peanut butter balls!
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Charlotte One of my favorite fall / winter treats to make is apple crumb pie – with a graham cracker crust. Another go-to is toffee squares – sadly not vegan, but maybe I’ll be able to come up with an adaptation! And of course you can never go wrong with anything chocolate :)
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Megan Um, I wanna hear ALL ABOUT your “morning superfood coffee situation.” Obsessed with hearing about people’s superfood upgrades.
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Jessie Snyder I’m all about pulling out decorations one day and decorating the next. And if these pancakes can be a reward in between, totally winning! I love the sound of this book Laura, thanks for sharing all the tastiness Isa has whipped up over the years – I have to say I’m new to her! Getting so excited for another special lady’s book coming soon **wink wink**. Holiday hugs friend!
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Sonia Another beautiful post. I’d die to have a spoonful of cashew cream right now! My favorite thing is browsing the Internet or looking through books and magazines at all the possible things I could make. Then I run out of time! But I always make rum balls. It’s not Christmas without them!
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Katie My mother grew up in Eastern Pennsylvania and has instilled in my the love of Shoo Fly pie. Rich and molasses-y, I look forward to making it with her every holiday season!
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