Festive Spicy Eggnog Pancakes with Whipped Cream

What could be better for a New Year’s day brunch or breakfast than spicy eggnog pancakes. One of my favorite foods is pancakes, especially these nutritious whole grain pancakes made with festive eggnog.

Spicy Eggnog Pancakes

This pancake recipe is quick and easy and with the healthy whole grains in them, I don’t feel guilty about enjoying eggnog pancakes with a little whipped cream for breakfast.

Eggnog is a seasonal beverage, only available in stores during November and December, making it the perfect ingredient for a festive holiday breakfast.

These real food pancakes are one of my favorite things to have for a Christmas or New Year’s morning or even a “Breakfast for Dinner” meal with a little turkey bacon or chicken sausage served on the side.

Spicy Eggnog Pancakes

THE FESTIVE REAL FOOD INGREDIENTS

Spicy Eggnog Pancakes

Begin making the pancakes by whisking an egg lightly in a medium bowl and then add the eggnog, whole milk, melted butter and pure vanilla. The eggnog is rich and thick, so adding some whole milk will thin it a little. Whisk briskly until the wet ingredients are combined.

Then, in a separate bowl add whole-wheat flour, oat flour, baking powder, baking soda and salt. It’s not necessary to add sugar or spices, there’s already plenty in the eggnog. Whisk the dry ingredients until combined and the flour is aerated.

Note: Be sure to spoon the flour into your measuring cup and level it off with a knife for better accuracy, rather than scooping the packed flour out of a bag. It is known as the “spoon and level” method. Scooping flour out of the bag can add as much as double the amount of flour you actually get.

Spicy Eggnog Pancakes

Next, pour the eggnog mixture into the flour mixture and stir or whisk together gently until just combined. Be careful not to over mix to keep the cakes tender.

Now heat a lightly greased pan or griddle on medium low heat. I like to use coconut oil to grease the pan or butter can be used.

Spicy Eggnog Pancakes

To cook the pancakes, pour 1/4 cup of the batter into the well-heated pan. When the pancake is bubbly on the top and brown on the bottom, flip it over and cook until brown on the second side.

Spicy Eggnog Pancakes

Once the second side of the pancake is brown move it to a plate and top it with a generous dollop of rich whipped cream. Then sprinkle with a little cinnamon and serve. Enjoy, enjoy, enjoy! Try my “Luscious Homemade Whipped Cream” recipe.

Spicy Eggnog Pancakes

By selecting 100% whole grain products, the bran and the germ of the grain will remain in your meals, and the health benefits will be there for you.

For easy stress-free shopping, find some of my favorite non-perishable recipe ingredients, including 100% Whole Grain Whole Wheat Flour, in our Vitacost.com Healthy Living Shop or some of my “Featured Kitchen Favorites” in our Walmart.com Shop or try our Personal Care & Tea Shop. They contain links to online stores where I like to shop.

Festive Spicy Eggnog Pancakes with Whipped Cream

Spicy Eggnog Pancakes

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Prep Time: 15 Minutes     Cook Time: 20 Minutes     Yield: 6 Servings

Ingredients

  • 1 Large Egg, Room Temperature
  • 1 1/2 Cups Eggnog (Check the Ingredient List for Any Unwanted Additives)
  • 1/4 Cup Whole Milk
  • 2 Tablespoons Unsalted Butter, Melted and Cooled
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Whole Wheat Flour (100% Whole Grain)
  • 1/2 Cup Oat Flour (100% Whole Grain)
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Cinnamon (Sprinkle Some on Top of Each Pancake)
  • 1 Cup Whipped Cream (Try My “Luscious Homemade Whipped Cream” Recipe on My Real Food Meals Website Under TIPS)

Preparation

Pancakes

  1. In a medium bowl, whisk the egg slightly and then add the eggnog, milk, melted butter and vanilla. The eggnog is rich and thick, so adding some whole milk will thin it a little.
  2. Whisk wet ingredients briskly until combined.
  3. In a separate bowl, add the whole-wheat flour, oat flour, baking powder, baking soda and salt. It’s not necessary to add sugar or spices, there’s already plenty in the eggnog.
  4. Whisk dry ingredients until combined and the flour is aerated.
  5. Pour the eggnog mixture into the flour mixture and stir or whisk together gently until just combined. Don’t over mix to keep the cakes tender.
  6. Heat a lightly greased pan or griddle on medium low heat. I like to use coconut oil to grease the pan or butter can be used.
  7. To cook the pancakes, pour 1/4 cup of the batter into the well-heated pan.
  8. When the pancake is bubbly on the top and brown on the bottom, flip it over and cook until brown on the second side.
  9. Once the second side of the pancake is brown move it to a plate and top it with a generous dollop of rich whipped cream.
  10. Sprinkle with a little cinnamon, and serve and Enjoy!

Whipped Cream 

  1. Pour a pint of chilled heavy whipping cream into a bowl.
  2. Add some vanilla and a little Organic Cane Sugar.
  3. Whip with a hand mixer until stiff peaks are formed.
  4. Try my “Luscious Homemade Whipped Cream” recipe.

VIEW NUTRITION INFORMATION ON YUMMLY!

Dianna’s Easy Real Food Recipes 

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Author: Dianna

Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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