Saturday, December 14, 2013
Gluten-free Dairy-free Eggnog Pancakes
When I wrote my book, I wanted to be able to add variations and more information about the recipes. That is what this blog is all about!
This morning, I was craving some pancakes. I had Rice Dream eggnog in the fridge and decided to use that instead of my regular almond milk in the recipe. I do miss things like eggnog but unfortunately all of that dairy would not make my tummy or throat happy (since being dairy-free, all of the mucous in my throat has disappeared and I'm not getting any sinus infections).
So here's how I did it. First, turn to page 33. Excellent. Follow the directions for the dry ingredients except the cinnamon which will need to be adjusted. Add only 1/4 teaspoon of cinnamon and then add 1/4 teaspoon of ground nutmeg; this gives the pancake a very nice flavor.
The pancake recipe calls for 1 1/2 cups of milk or milk substitute (I didn't bother making the buttermilk today). If you use regular eggnog, use 1 cup of eggnog and 1/2 cup of milk. You may need to add more milk to thin out the batter if it's too thick.
If you use the Rice Dream eggnog or any other dairy-free substitute, I would suggest adding extra fat; rice milk in particular is very thin. I measured just under 1 1/2 cups of the rice milk (somewhere between the 1 1/4 cup and 1 1/2 cup mark) and then added enough vegetable oil to measure 1 1/2 cups. Perfect.
Since eggnog is usually sweet, you can cut back the sugar to only 1 tablespoon. Since this was a special treat, I used the regular amount. It was not too sweet. Delicious actually!
And that's it. To make eggnog pancakes, adjust the spices, change the milk and maybe decrease the sugar. Happy holidays!