Eggnog pancakes

These pancakes are a great holiday twist on classic buttermilk pancakes, and best of all they are gluten-free, and no one would ever guess it!* They are great to serve to house guests over the holidays, or even as a delicious middle-of-the-week treat.

Many eggnog drinks are gluten-free, including Organic Valley and Silk Nog, which is made with soy and dairy-free. I replace 1/2 of the usual buttermilk with eggnog and add a sprinkle of nutmeg to one of my favorite pancake recipes. These pancakes serve up super fluffy and light, and are delicious with a side of fresh cranberry sauce, fresh cranberries relish or simply a side of fruit.

This recipe makes about a dozen pancakes.

1 cup gluten-free oats**

3/4 cup buttermilk
3/4 cup eggnog

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2 eggs

1 teaspoon vanilla
4 tablespoons vegetable oil (I use grapeseed oil)
1 cup gluten-free flour (I used Pamela's Baking & Pancake Mix)

1 teaspoon baking powder
1/2 teaspoon baking soda

2 tablespoons raw sugar
1/4 teaspoon teaspoon nutmeg



Combine the oats with the buttermilk and eggnog and let sit for at least an hour.

After sitting, blend in the eggs, vanilla and oil.

Add the flour, baking soda, baking powder, sugar and nutmeg. Mix until combined.

Let batter sit for 15 minutes.

Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown on both sides and serve warm.

* If you are not gluten-free, just use regular flour.

**If you don't want to use oats, you can use 2 cups of flour, and skip the soaking step.