I made a couple minor pantry substitutions with this recipe because pancakes tend to be flexible. I used light spelt instead of all purpose flour and melted coconut oil instead of canola.
There are a ton of vegan eggnogs on the market, and if you're using them in a recipe like this, you don't have to be super picky. I chose one with the lowest amount of sugar, but you could also make your own with this recipe that I contributed to The Chalkboard a few years ago.
Last thing: I served these with a lightly thinned-out cashew cream that was flecked with nutmeg and vanilla. It was decadent and awesome. The basic formula for cashew cream is 1 cup of soaked and drained raw cashews blended with 1/2 cup filtered water until totally smooth. From here, you can add maple syrup, spices etc. Store leftovers in the fridge for up to 5 days.
Vegan banana eggnog pancakes are a sweet and simple way to enjoy comforting holiday flavours. Served with an indulgent nutmeg cashew cream, this breakfast treat will make you so happy. The pancake recipe is from Isa Chandra's Superfun Times Vegan Holiday Cookbook.