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Tiffany RogersTiffany Rogers

Pumpkin Pancakes with Nog Syrup (gluten free, vegan, top 8 free*)

*This recipe contains coconut
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Servings: 16 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups pancake mix
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • 1/2 t. pumpkin pie spice
  • 1/4 cup apple cider vinegar
  • 1 cup safe milk substitute
  • 1 cup So Delicious Holiday Nog
  • 1 cup canned pumpkin
For the Syrup
  • 1/2 cup Soy Free Earth Balance
  • 3/4 cup So Delicious Holiday Nog
  • 1 cup sugar
  • 1 t. vanilla
  • 1 t. baking soda
  • 2 T. corn starch + 2 T. cold water

Method
 

  1. Blend together dry ingredients.
  2. Add apple cider vinegar, milk substitute, & holiday nog.
  3. Fold in canned pumpkin.
  4. Cook pancakes as you would normally.
To prepare the syrup:
  1. Combine sugar, nog, & Earth Balance in a saucepan and melt.
  2. Mix cornstarch with water, then add to syrup mixture while stirring rapidly.
  3. Bring to a boil.
  4. Remove from heat and stir in remaining ingredients.
  5. Syrup will thicken as it cools.

Notes

185 calories, 6g fat, 2g saturated fat, 0mg cholesterol, 145mg sodium, 32g carbohydrates, 1g dietary fiber, 17g sugars, 1g protein