Gluten Free Eggnog Pancakes with Strawberry Sauce
Nothing says “tis the season” quite like seeing Eggnog everywhere (and pumpkin spice everything on clearance from the last holiday…LOL). So I thought, why not shake up the breakfast routine and try to make some Eggnog Pancakes?! Here I share with you one of my FAVORITE healthy pancake recipes! And the best part? These pancakes are 100% Jump Start approved. Check it out!
Eggnog Pancake Ingredients:
1 1/2 cup gluten free oat flour
2 teaspoons baking powder
1/2 tsp Himalayan salt
1/2 tsp ground nutmeg
3/4 cup unsweetened Vanilla Coconut Milk
2 large eggs
3 Tbsp butter, melted
1/2 tsp rum extract
1 tsp coconut oil
2 tablespoons organic grade b maple syrup
In a mixing bowl whisk together oat flour, baking powder, salt and nutmeg. In a separate mixing bowl, whisk together coconut milk, eggs, butter, maple syrup and rum extract until well blended. Pour wet mixture into well in dry mixture and whisk just until combined (small lumps are fine). Place about 1 tsp coconut oil on heated griddle or fry pan. Pour about 1/4 cup pancake mix onto prepared griddle or fry pan. Cook until small bubbles start to form, flip pancakes and cook opposite side until golden brown.
Strawberry Sauce Ingredients:
3 cups fresh strawberries washed and hulled
1 teaspoon pure vanilla extract
zest of 2 lemons
Place strawberries in a medium pot and smash with a meat tenderizer or potato masher. Add vanilla and zest and cook over medium heat for 12-15 minutes. The mixture will thicken slightly. Spoon desired amount over pancakes upon serving. Excess sauce may be stored in a freezer or refrigerate up to 5 days.
Be Happy… Be Healthy… Be Fit!
For more yummy healthy breakfast ideas, pick up my hard-copy recipe book, Unprocess Your Diet, HERE.