I LOVE Christmas season! On top of all the wonderful people in my life and everything that I have to be thankful for, there are some delicious flavors that are really only accessible during this time of the year, eggnog included! So while shopping at Whole Foods the other day, I ran across Rice Nog that was on sale, and then a coupon in their monthly/bimonthly coupon/newsletter, bringing the carton of Rice Nog to a grand total of $1! While it does not have the exact same texture and rich creamy flavor as real eggnog, it is much better for you (about 1/2 the calories) and vegan, lactose free, etc...you know, all the goodness that comes with milk substitute products. Anyway, since I had a full carton of Rice Nog sitting in my fridge, I decided this would be a good time to experiment with some pancakes and Rice Nog in the same reason, I mean, tis the season!
Serves 1-2
Whole Wheat Rice Nog (eggnog) Pancakes
1 T. Butter, softened
3/4 C. Whole Wheat Flour
1 t. (heaping) Baking Soda
1/2 t. Sugar (more if you like your pancakes sweeter)
wee bit of Salt
1/2 C. plus 1 T. Eggnog, Rice Nog, or any other eggnog substitute that you would like (If you want a richer, creamier texture, I would recommend real eggnog
1 Egg
1/4 t. Nutmeg
1 t. vanilla
cinnamon sugar mix for sprinkling on pancakes
extra eggnog
Cooking Spray
Mix all but last 3 ingredients in mixing bowl until thoroughly mixed and very few if any lumps.
Pour batter onto heated (medium/low) and sprayed/greased skillet
Sprinkle with cinnamon sugar mixture.
Cook until bubbles start to form on top of pancakes, flip and cook on other side until both sides are golden brown.
While pancakes are cooking, lightly warm up about 1/4 C of the extra eggnog for dipping your eggnog pancakes into.
Once pancakes are done, flip onto plate, pour your favorite morning beverage (coffee, tea, or a little bit more of that extra eggnog) and enjoy your delicious and decently healthy eggnog pancakes!
Inspiration from http://erincooks.com/eggnog-pancakes/
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