Banana Eggnog Pancakes
Ingredients
- 2 pcs very ripe bananas medium
- 1 1/4 cups eggnog
- 2 tbsp organic canola oil (or other light tasting oil)
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp fresh grated nutmeg (plus extra for sprinkling)
- 1/4 tsp salt
To serve:
- Banana slices
- Cranberries
- Pure maple syrup
Instructions
- In a medium mixing bowl, mash bananas (using a strong fork or a potato masher or an avocado masher) until they are almost pureed. Add eggnog, canola oil, vinegar and vanilla extract and set aside.In a separate large mixing bowl, sift together the flour, baking powder, nutmeg and salt. Make a well in the center.
- Pour the banana mixture into the center of the dry ingredients. Add the oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
- Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
- Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about 3/4 of an inch thick, and golden brown.
- Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so. Serve with sliced bananas, cranberries and maple syrup.
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