Gluten-free Pancakes with Southern Eggnog Syrup

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten-free
Meal type Breakfast
Spice up your gluten-free pancakes with a drizzle of Kentucky Bourbon Eggnog Syrup. A sweet and perfect bite for a Christmas morning gathering.

Ingredients

pancake

  • 1 cup Rice Flour (ultra-fine)
  • 1/2 cup Potato Starch
  • 1/4 cup Tapioca Starch
  • 2 tablespoons Sweet Rice Flour
  • 2 tablespoons Butter (melted)
  • 1 Large Egg
  • 1 cup Milk (whole)
  • 1/2 cup Eggnog (regular, non-alchoholic)
  • 1/4 teaspoon Nutmeg (fresh)
  • 2 teaspoons Baking Powder

syrup

  • 1 cup Maple Syrup (100% pure)
  • 2 tablespoons Butter
  • 1/4 cup Eggnog (Evan Williams Kentucky Bourbon Eggnog)

Directions

pancake
Step 1
In a large mixing bowl add rice flour, potato starch, tapioca starch, sweet rice flour, and baking soda. Blend until fully incorporated.
Step 2
In a separate small bowl combine melted butter, egg, milk, and eggnog. Stir until fully blended then add to flour mixture. Beat over medium speed for 3 minutes.
Step 3
Heat griddle on HI heat and coat griddle with a small amount of oil. Uniformly place batter on griddle forming small circles. cook until bubble slightly form then flip. Stack pancakes on top of each other and serve hot.
syrup
Step 4
In a small saucepan add pure maple syrup, butter and Evan William's Kentucky Bourbon Eggnog. Heat to just before boiling. Remove from heat and serve over hot pancakes.