What’s better than waking up to pancakes for the Holidays! I swapped out the milk in my whole wheat pancake recipe and replaced it with Silk Nog and some extra nutmeg for a fun Holiday twist.
Why Silk nog? I checked the labels of all the eggnogs available in the supermarket, and Silk Nog had the cleanest ingredients, and only 90 calories per serving. It’s also non-GMO, and perfect if you are lactose intolerant. If you like another brand of light eggnog, you can certainly use it in it’s place. I topped mine with a little honey and powdered sugar, but you can use maple, agave or your favorite toppings.
If Eggnog is not your thing, check out these other fabulous pancake recipes:
Egg Nog Pancakes
Servings: 7 • Size: 2 pancakes or 4 mini • Old Points: 3 pts • Points+: 5 pt
Calories: 197 • Fat: 3 g • Carb: 36.5 g • Fiber: 5 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg (without salt)
- 2 cups white whole wheat flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 tsp sugar
- 1 tsp nutmeg
- 2 large eggs
- 2 cups Silk Nog
- 2 tbsp water
- 2 tsp vanilla
- cooking spray
Mix all dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
Makes 14 pancakes.
If using the Nordic pancake maker, use 2 tbsp of pancake mix to make 28 mini pancakes.