2tablespoonsmelted coconut oil, plus extra for cooking
2teaspoonsapple cider vinegar
1cuplight spelt flour(or all purpose/light whole wheat)
½teaspoongrated fresh nutmeg, plus extra for serving
In a medium bowl, mash the bananas until they are almost pureed. Add the eggnog, oil, apple cider vinegar, and vanilla. Set aside. Preheat the oven to a warming setting, and set a parchment-lined baking sheet on the top rack.
In another large mixing bowl, sift together the flour, baking powder, nutmeg, and salt. Make a well in the center and pour in the banana mixture. Use a fork to gently mix everything together until you have a lumpy batter. This should take about a minute. Don't mix until smooth! Lumps are totally fine as long as all ingredients are well-incorporated and there aren't any dry flour spots. Let the batter rest for 10 minutes.
Preheat a large nonstick pan (Isa recommends cast iron) over medium-low heat. Using a brush, lightly coat the pan with coconut oil. Drop pancake batter into the pan by the 1/3 cup. Cook pancakes until puffy and holes are poking through, about 4 minutes. Flip the pancakes and cook until the other side is golden brown, about 3 minutes. Transfer cooked pancakes to the baking sheet in the oven. Re-grease the pan and keep making pancakes until the batter runs out.
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.