Pecan Pancakes with Soy Nog Glaze

Posted by


So the very astute among you will notice that there’s a change on the Como Water site! Now, in addition to the blog, you can “Become A Member!” What, pray tell, does that mean? Let me explain…

While teaching cooking classes here in DC, I started to notice a theme…folks really wanted to eat more fruits and vegetables, but didn’t know how, without sacrificing flavor, that is. In our classes, I would provide “tricks” for infusing veg-centric cuisine with maximum flavor and soon began to notice that these tricks led to real change in the class participants–folks adopted the tricks as their own, in their own homes! That’s when a light went off in my head!

An online video curriculum to help people eat more veg-centric cuisine!

Here’s what I mean. I decided to combine my background as a psychologist with my experiences in food policy, love for all things deliciously veg-centric, and constant striving to develop my mindfulness practice to create a holistic set of online videos that helps folks eat more fruits and vegetables. This video curriculum offers members online cooking classes and talks by me, as well as talks by experts from around the country. Well, folks, I am happy to announce that my vision has become a reality!

The Como Water membership is official!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Check it out! Become a Member! Tell a friend (or three) and when you’re finished, make these pancakes! 😀

These pancakes are an adapted version of the orange vanilla pancakes I made earlier this year. They feature my favorite holiday indulgence–soy nog (feel free to use coconut or rice nog, if you’re not into the soy thing). Coupled with toasted pecans, this is the ultimate holiday breakfast/brunch treat!

Happy Saturday and Happy Holidays folks! And don’t forget to Become a Como Water member! 😀

Pecan Pancakes with Soy Nog Glaze

(Printable Recipe)


1 teaspoon vanilla extract

1 egg replacer (prepared according to package)

1/4 cup oat (or preferred) milk

3/4 cup soy nog

2 tablespoons Earth Balance–melted

1 cup flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 tablespoons brown sugar

Glaze (see below)


*Prepare egg replacer according to package directions. Mix egg replacer with vanilla extract, milk, soy nog and melted Earth Balance. Set aside.

*In a separate bowl, mix flour, baking powder, salt, brown sugar, and cinnamon. Add wet ingredients to dry ingredients and mix just until fully incorporated. Let sit at least 5 minutes before cooking.

*Heat griddle or frying pan to medium heat. Lightly grease with Earth Balance. Ladle batter onto griddle. Once bubbles begin to form (after ~ 2 minutes), flip. Cook second side until golden brown. Repeat until all batter is used up. Enjoy!


Soy Nog Glaze Ingredients:

1/2 cup soy nog

1/4 cup maple syrup

1/2 teaspoon cinnamon

2 tablespoons pecans–toasted

Glaze Method:

*Add all ingredients except pecans to small sauce pan. Whisk. Heat over medium heat. (Watch it to make sure it does boil over!). Once it’s reduced by about half, remove from the heat. Stir in pecans. Drizzle all over your pancakes! Viola!

Pecan Soy Nog Pancakes Vegan

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Lovely pancakes… perfect for the big morning coming up. 🙂 Have a very Merry Christmas my friend!!!

  2. A magnificent way to start the day! Pecan Pancakes with Soy Nog Glaze are holiday worthy indeed! Merry Christmas Tiffany!

  3. These pancakes look absolutely lovely, the glaze is definitely taking it up a notch 😀

    Happy Holidays!

  4. This is great for breakfast! The glaze compliments well with the pancake. Wishing you a fabulous holidays!

  5. Delicious pancakes and glaze, Tiffany, and great pics. Wishing you and yours a very happy festive season and may you continue to go from strength to strength in 2014.

  6. Sweet Mother of Pearl these look delicious. So much better than the regular pancakes I made for my hungry gang last week. Happy New Year my friend!!