Whole Wheat Eggnog Pancakes


I am writing this under pressure – this is what I am looking at right now:

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No blood, no foul – right?

And yes, Matty is on our dining table like a cat- eating his eggnog pancakes. He is a baby on the edge – I’m willing to do anything to keep him from screaming.

These pancakes are SO delicious, seasonal and were crushed by my crew. A perfect christmas eve, christmas day, new years day breakfast – or any time until the eggnog disappears from the stores!

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I found organic low fat eggnog at my store and that is what I used in the recipe. Non-alcoholic of course…

Whole Wheat Eggnog Pancakes
Prep time:
Total time:
Serves: 4 (2 pancakes)
Makes 8 medium size pancakes. I used an ice cream scoop to divide it into the pan – 1/4 size measuring cup would work also.
  • 1 cup whole wheat pastry flour – spooned into cup and level off (or gluten-free flour)
  • 2 Tablespoons brown sugar
  • 2 teaspoons baking powder (make sure gluten-free, not all are)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup low fat organic eggnog
  • 1 teaspoon vanilla extract
  • 2 Tablespoons melted butter – slightly cooled
  • 1 egg whisked
  • canola oil for cooking
  • maple syrup for serving (but really doesn’t even need it!)
  1. Whisk together flour through nutmeg. Add in eggnog, vanilla, egg and melted butter. Stir until just combined – ok if few lumps.
  2. Heat a non stick pan over medium heat. Pour a little oil in pan and carefully use a paper towel to spread it out over the entire surface, or tilt pan to cover it.
  3. Use ice cream scoop or 1/4 measuring cup to put batter in pan. Cook until top starts to bubble and flip over for a minute or so.
Serving size: 2 pancakes Calories: 289.8 Fat: 10.1 Carbohydrates: 44.2g Sugar: 20.4 Sodium: 623.4mg Fiber: 4.1g Protein: 7.6g Cholesterol: 84.5mg
8 WW points for 2 pancakes


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