Gluten Free Cinnamon Eggnog Pancakes
 
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Go all out for breakfast with a stack of these Gluten Free Cinnamon Eggnog Pancakes that are reminiscent of the festive yuletide drink. Santa will want to join you for breakfast with these on the griddle!
Author:
Recipe type: Breakfast
Serves: 8 pancakes
Ingredients
  • 2 eggs
  • ⅔ cup eggnog
  • ⅓ cup milk
  • 2 tablespoons butter, melted
  • 1½ tablespoons sugar
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon xanthan gum
  • ¼ cup gluten free oat flour
  • ¼ cup sweet sorghum flour
  • ¼ cup coconut flour
  • ¼ cup potato starch
  • 2 tablespoons tapioca starch
Directions
  1. Heat skillet over medium heat or a pancake griddle to 350 degrees.
  2. In a medium sized mixing bowl, whisk together eggs, eggnog, milk, and sugar. Add remaining ingredients and whisk until smooth.
  3. Spray skillet with cooking spray and drop ¼ cup batter at a time 2" apart. Once edges are set and centers are bubbling (about 2-3 minutes), flip pancake and cook other side until cooked through (about 1-2 minutes). Repeat cooking pancakes until batter is gone.
  4. Serve with a dollop of whipped cream, a drizzle of pure maple syrup, and a sprinkle of cinnamon.
  5. Store extra pancakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-cinnamon-eggnog-pancakes/