2cupsgluten free flour blendspooned and leveled, Bob’s Red Mill, Cup4Cup, King Arthur
3tablespoonssugar
2tablespoonsbaking powder
1tablespoonscinnamon
2teaspoonsalt
¼teaspoonnutmeg
2cupsEvan Williams Original Southern Eggnogor regular eggnog for non-boozy version
¼cupmilk
4tablespoonsbuttermelted
2large eggs
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Instructions
Prep a skillet with spray and set aside. In a small sized mixing bowl, combine the gluten free flour, sugar, baking powder, cinnamon, salt and nutmeg.
In a medium sized mixing bowl whisk the eggnog, milk, butter and eggs.
Add in the flour mixture and mix just until it is combined - there will still be clumps of flour.
Place the skillet on the stove and let heat over medium low heat. Once it is heated, scoop about a ½ cup of pancake batter into the center and spread slightly. The pancake will start to bubble on the outside edge. Wait to flip the pancake until the bubbles begin to pop and the outside edge looks done.
Using a spatula, gently flip the pancake and let cook for another 30-45 seconds before removing from the pan. Cook the remaining batter the same way. Be sure to spray the pan with nonstick cooking spray in between each pancake.
Once pancakes are cooked, serve immediately topped with whipped cream and cinnamon or butter and syrup and enjoy!