Great oogley moogley this month is going by fast. It didn’t take long for all my overly enthusiastic albeit naïve blogging plans I made back in November to get booted straight out the door, you’d think with the same scenario happening year after year (after year), I’d finally catch on, but nadda. All those holiday appetizer, dinner and cookie recipes I was so gung ho about making turned into one measly brunch post a week. It’s funny how quickly I forget how busy the holiday season can get, it’s like a crazy fun whirlwind of stress that’s both horrible and wonderful all at the same time. The not so fun stressful things have been mostly work related (gross) but I balanced it out with some self-made stress, like promising to make a huge gift basket for instance. I loooove planning and putting together fun things like this but I always ALWAYS procrastinate until I’m in a slight stage of panic and then I throw myself around the kitchen like a crazy hairnet wearing tornado. I really do love doing this stuff, although Philip may state otherwise when I turn into the kitchen hijacking lunatic who won’t let anybody else in without proper authorization. What? I need my space! I spent all day Friday baking up double chocolate peppermint cookies, eggnog buns, candycane brownies, chocolate cranberry oatmeal cookies, lemon rosemary shortbread…the list goes on. I was really hoping to get some shots of the things I made but alas, all I managed was a half-arsed pic of everything put together. Hopefully the recipients like all the goodies I managed to squish in there alongside all the blood, sweat, and tears. I kid, I kid, there’s only a little bit of sweat 😛 I did manage to squeeze a little holiday jazz into brunch this weekend by adding some holiday nog to my pancakes! I need to buy flavored milks more often, it’s such an easy way to switch up the taste of pancakes. I have some chocolate peppermint milk I’ve been hoarding and I so want to try that sucker next! Well, if I can stand to finally part with it that is. When it comes to Nogs, I usually go with Vitasoy but since it’s no longer available in Canada, I was forced to step outside my holiday beverage box. Actually I was devastated to hear that none of the Vitasoy products are available in Canada anymore, including my absolute favorite Chocolate Peppermint soymilk, waaaaaaaa! *tear tear* Once I stopped being a big baby about it, I went and picked up some of the So Nice Noel Nog to try for the first time and as it turns out, I like it better than I thought I would. I’m not a huge fan of their regular plain soymilks but I really like their chocolate and strawberry milks. I’m slightly over it but I’m still a little rotted about Vitasoy, so when we head down south next week, I’m reeeaaally hoping I can find some to stock up on. Has anyone seen it in the states?These are for reals the fluffiest pancakes I have made yet. Just look at how thick and puffy those babies are, really! Look! Are you looking? Look harder. Maybe try squinting a little. Can you tell I’m proud? because I totally am. Some people’s goals in life are getting their masters degree, travelling the world or speaking 10 languages, mines making fluffy vegan pancakes 🙂 Now that you’ve taken in the glory of these pancakes, you have to pick up some nog and make them. Not only will you have awesome pancakes but you’ll have leftover nog that you can add lots of rum to when your uncle cracks the same stupid vegan joke for the umpteenth time…oh wait, maybe that’s just my family.And don’t forget to top your pancakes with creamy nog filled sauce, it’s like perfection in your mouf (which is exactly how it sounds when you’re mouth is filled with pancakes). I basically just took the topping for my carrot cake pancakes and added some nog and rum to the mix, because mixing eggnog and dark rum is what the universe intended and in case you haven’t heard, you shouldn’t mess with nature 😉
Have you been making any holiday treats? Planning to make anything special for brunch?
HOLIDAY NOG PANCAKES WITH NOG CREAM CHEESE SAUCE
Big fluffy tender vegan pancakes enriched with vegan eggnog and warm spices, topped in a rich and creamy cashew-based eggnog cream cheese sauce with a hint of rum. The perfect start to your next holiday brunch.
- 1 cup all-purpose unbleached flour
- 1 cup white whole wheat flour or all-purpose unbleached flour
- 1 tablespoon non-aluminum baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 to 2 tablespoons brown sugar (optional)
- 1 3/4 cups + 2 tablespoons vegan holiday nog
- 2 teaspoons apple cider vinegar
- 2 tablespoons melted margarine, coconut butter or oil
- 1 teaspoon vanilla extract
- 3/4 cup cashews, soaked in water for 1 hour up to overnight
- 1/2 teaspoon lemon juice
- 1 1/2 teaspoons apple cider vinegar
- 7 to 8 tablespoons vegan holiday nog
- 1 teaspoon dark rum
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- Pinch of salt
- Pinch of cinnamon
- Pinch of nutmeg
HOLIDAY NOG CREAM CHEESE SAUCE
- Preheat the oven to 175 degrees F.
- In a large bowl, whisk together the flours, baking powder, nutmeg and salt. In a small bowl, mix together the nog, apple cider vinegar, brown sugar, melted margarine and vanilla, whisk until smooth then pour over the dry ingredients. Fold everything gently together until just combined. Do not over mix, little lumps are ok, over mixing will make your pancakes tough and rubbery.
- Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour a 1/3 cup scoop batter onto the pan. After 5 to 6 minutes or when they start to bubble on top, flip over and cook for another 6 to 7 minutes. Check underneath before you remove them from the heat, they should be lightly browned. When finished cooking, place in the preheated oven to keep warm.
- In a high speed blender, combine cashews, lemon juice, apple cider vinegar, holiday nog, rum, maple syrup, vanilla, salt, cinnamon and nutmeg. Blend until completely smooth.
- Serve warm pancakes with cream cheese sauce and sprinkle with fresh nutmeg.