Eggnogg Skillet Pancake
Updated: Jun 27, 2020
Yeah you read this correctly. These are not of the boozy kind but you know, if you wanna make a boozy maple drizzle then go ahead and experiment with that. I imagine that would be pretty delicious! If you don't have a mini skillet you can either scale up the recipe to fit a bigger cast iron pan, or you can make the batter a bit thicker by reducing the amount of plant milk and cook them up like you would with normal pancakes. You do you boo!
Ingredients: 35g whole wheat flour
35g spelt flour
20g vanilla protein (I used White Wolf Nutrition)
1tbsp flax seeds
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp freshly ground nutmeg
180g plant milk
1tsp white wine vinegar
(can sub for apple cider vinegar or lemon juice)
Preheat your oven to 200 degrees C
Start by adding your vinegar to the plant milk and leave to curdle. In a bowl, combine all of your other ingredients and stir well to combine. Pour your wet mix into your dry and fold in until it's all fairly well incorporated, a few lumps are okay. Grease your skillet with some vegan butter or oil and pour in your batter. Place in the oven and bake for about 20 minutes or until a toothpick comes out clean and it's cooked through. Leave it to cool for a bit before serving up with your favourite toppings!
As always, remember to tag me @mealsbymiri in any photos on Instagram if you do give this recipe a go as I'd LOVE to see how your pancakes turn out! -Miriam