Sometimes pancakes can get boring, so you have to find ways to add more flavor to pancakes and spice them up. These eggnog pancakes are the perfect way to add variety to an average stack of pancakes. First, the pancake batter consists of almond flour, coconut flour, baking powder, salt, melted butter, sugar-free sweetener, vanilla extract, cinnamon, and eggnog. Then the eggnog pancakes are cooked until golden brown and stacked onto a plate. Finally, the eggnog pancakes are slathered in a fresh homemade sweet yet tart cranberry sauce just before they are served. Once you cut into a stack of these delicious keto eggnog pancakes, you will savor every bite!
Note: Nutrition Facts were calculated using Fresh Cranberries
Can you put eggnog in pancakes?
Yes, you can put eggnog in pancakes. The result will yield a moist, fluffy pancake with a sweet spiced flavor.
Can I make whipped cream with eggnog?
Yes, you can make whipped cream with eggnog. First, whip the heavy cream in a stand mixer outfitted with the whip attachment for 3 minutes until stiff peaks form. Next, add sweetener to the whipped cream and mix until combined. Finally, add the eggnog one tablespoon at a time, and you will have sweet eggnog-flavored whipped cream.
Can I use eggnog in baking?
Of course, you can add eggnog to baked goods. You can replace milk or buttermilk with eggnog when making baked goods. Plus, your baked goods will have a sweet spiced flavor.
How long does eggnog last in fridge?
Opened eggnog will last 5-7 days when stored in the fridge. In contrast, unopened eggnog will last about 2-3 days longer, so it has a shelf life of 8-10 days.
Place the granular sugar-free sweetener, water, lemon juice, and orange juice into a medium saucepan and stir to combine. Place the mixture over medium-high heat and let it come to a boil.
Once the mixture comes to a boil, stir in the cranberries, lemon zest, cinnamon stick, and cardamom. Let the cranberry sauce come to a boil.
Decrease the flame to medium-low and cook the cranberry sauce for 10-15 minutes until it thickens and develops a rich red color.
Whisk the melted butter, eggs, vanilla extract, keto eggnog, and granular sugar-free sweetener in a medium bowl until combined.
Whisk the almond flour, coconut flour, baking powder, sea salt, and cinnamon in a separate large bowl until combined.
Add the melted butter egg mixture to the dry almond flour mixture and stir until combined. Let the eggnog pancake batter sit for 5 minutes.
Add 1/4 cup of the eggnog pancake batter into the skillet. Repeat twice to add two more eggnog pancakes to the skillet.
Cook the eggnog pancakes for 3-4 minutes until bubbles appear on the surface of each eggnog pancake. Then, flip the eggnog pancakes and cook them for another 2-3 minutes.
Remove the eggnog pancakes from the skillet and place them onto a baking sheet. Place the eggnog pancakes into the oven.
Repeat steps 6-8, greasing the cast-iron skillet with a tablespoon of oil before adding the eggnog pancake batter.
To serve, divide the eggnog pancakes between 4 serving plates and top with 1-2 tablespoons of cranberry sauce.
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