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Vegan Banana Eggnog Pancakes

Banana Eggnog Pancakes

Reprinted with permission from The Superfun Times Vegan Holiday Cookbook © 2016 by Isa Chandra Moskowitz, Little, Brown and Company

Servings 8 pancakes
Author Kiersten


  • 2 very ripe medium bananas 1¼ cups eggnog
  • 2 tablespoons canola oil
  • 2 teaspoons apple cider vinegar 1 teaspoon pure vanilla extract 1 cup all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon grated fresh nutmeg plus extra for sprinkling
  • ¼ teaspoon salt
  • Refined coconut oil for cooking


  • Banana slices
  • Fresh or dried cranberries Pure maple syrup


  1. In a medium mixing bowl, mash the bananas with a small masher until they are almost pureed. Add the eggnog, canola oil, vinegar, and vanilla and set aside.
  2. In a separate 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 mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth; just make sure you get all the ingredients incorporated. Let the batter rest for 10 minutes.
  3. Preheat a large nonstick pan (preferably cast iron) over medium-low heat. Lightly coat the pan with coconut oil. Add ⅓ cup of the batter for each pancake and cook until puffy, about 4 minutes. Flip the pancakes, adding a new coat of oil to the pan, and cook until golden brown, another 3 minutes or so.
  4. Transfer the pancakes to a plate tented with aluminum foil while you cook the rest. Serve with sliced bananas, cranberries, and maple syrup.