Spicy Holiday Eggnog Pancakes with Whipped Cream

What could be better for a holiday 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 Easy Real Food Recipe is simple and quick 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 or brunch.

These pancakes would also be the perfect “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 some 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, sprinkle the flour mixture into the eggnog 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 also 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.

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.

Spicy Eggnog Pancakes

Then sprinkle with a little cinnamon and serve. Enjoy, enjoy, enjoy! Get the “Whipped Cream” recipe HERE.

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. Whole grains provide many nutrients including the B vitamins and essential minerals and they are loaded with fiber.

Spicy Holiday Eggnog Pancakes with Whipped Cream

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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 (Instructions for Whipped Cream Can Be Found 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. The complete recipe can be found HERE.

    Author: Dianna

    Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” Who is Passionate About a Healthy Happy Lifestyle and Easy Real Food Recipes! "Easy Real Food Recipes" Cookbooks Coming in the Future!

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