Nog Banana Pancakes

On a recent visit to Whole Foods, I came across So Delicious’ Nog Coconut Milk.  I purchased this beverage based on Tina’s recommendation from Carrots n Cake. 
Coming from someone who isn’t a big fan of traditional eggnog, So Delicious’ version is completely vegan, hence there is no egg in it.  It is creamy, delicious, and has a bold flavor of nutmeg.  I figured since I won’t be drinking an entire quart of “nog” all by myself, I might as well put it to good use and make pancakes, Nog Banana Pancakes to be exact.

And since I was out of whole wheat pastry flour, can you believe it, I used all purpose white flour for a change.  The result – perfectly golden brown fluffy pancakes. 
Hope you enjoy these pancakes this Christmas! 



NUTRITION: Although coconut milk contains saturated fats, not all saturated fats pose as a health problem, especially those linked with coconut milk.  This version of “nog” contains no cholesterol.  Bananas are a very good source of Vitamin B6.  They are also a good source of Vitamin C and Fiber.
* for a healthier alternative, use whole wheat pastry flour instead of all purpose white flour… I just didn’t have any on hand.



INGREDIENTS (makes 5 to 6 pancakes ~ 3 servings):

* Banana Coconut Smoothie      this stuff is so good, you can drink this as a smoothie.

• So Delicious Nog Coconut Milk – 2 cups
• Banana – 2
• Ground Cinnamon – 1/2 tsp

Pancake Batter

• All Purpose White Flour – 1 1/4 cup  (for a healthier alternative, use whole wheat pastry flour)
• Baking Powder – 2 tsp
• Ground Cinnamon – 1/2 tsp
• Salt – 1/4 tsp
• * Banana Coconut Smoothie – 2 cups
• Egg – 1
• Pure Vanilla – 1 tsp
• Banana – 1 (small diced)
• Unsalted Butter – tad for glazing; 1 tsp when serving

DIRECTIONS:
1. Using a magic bullet or blender, blend the ingredients of the Banana Coconut Smoothie.  Set aside.

2. Combine all the dry ingredients in a bowl… flour, baking powder, cinnamon, and salt.  Set aside.
3. Add the egg and vanilla along with 2 cups of the banana coconut smoothie – if you have leftovers, it’s a great smoothie.  Mix well.
4. Add the dry ingredients to the wet.  Mix until well combined.  DO NOT OVERMIX.
5. Dice a banana.  Add the banana to the batter.  Combine.

6. Heat a nonstick pan on medium heat, once hot, add a tad of butter.
7. Using a 1/4 cup measurement, drop a 1/4 cup to 1/3 cup of pancake batter mixture onto the heated pan.  Cook for a couple minutes until golden brown on one side.
8. Flip.

9. Top with a little more butter and serve immediately.  These pancakes are extremely filling since they incorporate a lot of bananas and coconut milk.  Enjoy!

TELL ME: Are you a fan of Eggnog?  If not, have you ever tried a “vegan” version?