Sugared Cranberries

1. ** If making sugared cranberries, please make the night before. 
2. In a medium saucepan, bring water to a boil and stir in 1 cup of sugar. Stir until the sugar dissolves to make a syrup. Place the cranberries in a bowl and pour the syrup over top and let the cranberries soak for 4 hours or overnight.
3. Drain the cranberries. Pour the other half cup of sugar in a bowl and toss the drained cranberries in the sugar, coat well. Place on a parchment lined baking sheet and allow them to dry.

Cranberry Syrup

1. In a small saucepan, heat the water over medium heat, stir in the sugar and arrowroot. Then add the cranberries and allow the mixture to simmer for a few minutes
2. Smash the cranberries as much as desired, or blend to make a smoother syrup if desired

Pancakes

1. In a small bowl, whisk the nog and 1 tsp apple cider vinegar together and let it sit while you prepare the rest
2. In a medium bowl, whisk together all the dry ingredients together
3. Melt your coconut oil
4. Add the nog mixture, almond milk and melted coconut oil to the flour. Lightly stir the batter (don’t over mix!)
5. Let the batter rest for a few minutes while you warm up your skillet
6. **NOTE: I noticed that using a cast iron skillet is much better and the pancakes don’t stick to the bottom like in a regular skillet
7. Spray your cast iron/skillet with non-stick spray
8. Using a 1/4 cup measuring cup, place batter in your skillet and cook over medium-low heat until you start to see bubbles form on the top
9. **NOTE: I had my stove-top setting at 3
10. Once the bubbles form, flip and cook for an additional couple of minutes
11. Serve with cranberry syrup and sugared cranberries