So easy to make & only three ingredients.
These are rough measurements so have a play with quantities.
In a bowl I mixed, half a cup of eggnog, half a cup if self raising flour & one egg.
Once a smooth texture I fried piklet-sized cakes on a non-stick pan for about a minute on each side.
I topped the stack (makes about ten) with banana slices & maple syrup.
I came up with this recipe as I was stunned that I could not find a vegan or dairy free eggnog anywhere in stores.
Even the health food stores have me blank stares.
This has a similar consistancy to eggnog without the egg part!
You will need:
1 cup coconut milk
2 cups unsweetened almond milk
Pinch ground cloves
1 teaspoon ground cinnamon
2 tablespoons agave
1/4 cup rum (optional)
Blend all ingredients, starting with almost frozen avocado and coconut milk.
It has a thicker, fuller consistency than a smoothie and ice could be added too.
I didn’t add the rum as I didn’t have any but it would give it that adult kick.
The Wee-Man loved it and drank lost of it. The avocado have it the good fats and helped with the thickness. I found the coconut milk in a long life pack at Coles, rather than using the tinned milk.
You could also add a squeeze of lemon juice to help with the darkening of te avocado and for a bit more flavour too. I LOVE eggnog but the packages varieties are high in fat and calories and I haven’t come across even a ‘light’ variety as of yet.
Hope you enjoy.