Gluten Free Eggnog Pancakes

Breakfast is the one meal that I always struggle with. I am horrible about grabbing a cup of coffee in the morning and then nothing else until the middle of the afternoon. After getting sick with pneumonia last winter I have changed my breakfast routine and attempt to eat breakfast every morning. Granted it's still a struggle. Some days I do great and others I glance up and it's 2 pm and all I've eaten is a brownie. Not so great. My two boys on the other are great breakfast eaters. They love pancakes, waffles and anything breakfast related. The only problem I have with them is that they get bored easily. If given the choice they would eat only sugar in the morning, pop-tarts, cookies you name it. I on the other hand want them to eat at least a little bit healthy, so I try to find a compromise. This week I tried a new recipe for Eggnog Pancakes from the December issue of Better Homes and Gardens magazine, which looked perfect for my family's breakfast needs.

This recipe has 7 ingredients. It takes 20 minutes of prep, 4 minutes of cooking per patch and makes 16 pancakes. I did make a few changes to the recipe since I eat gluten free. Instead of all-purpose flour I used gluten free all-purpose flour. The gluten free all-purpose flour that I use has coconut flour as the main flour and is great for cooking and baking. I love eggnog, but I hate all the fat, so I used low-fat eggnog which only has 3 grams of fat per cup. For the cooking I used a griddle, which I love for making pancakes. A griddle makes all the difference for getting golden beautiful pancakes. I followed the remainder of the recipe as written.

My two boys really loved this recipe. The pancakes baked up beautiful and neither of my kids noticed that I made them gluten free. I served their servings with butter and my serving with pure maple syrup. They were great either way and would be just as great with wheat flour. A great breakfast option for the holiday season.

For the recipe go to Gluten Free Eggnog Pancakes.