Do you have leftover Egg Nog in the back of your fridge, threatening to expire any day now? (We did, particularly due to the fact that my husband and I both stocked up on it on the same day, without realizing the other person was getting some too.)
Try this recipe out! I used…
- 1C Whole Wheat Buttermilk Pancake and Waffle Mix from Whole Foods (ignoring the directions on the packaging for this recipe)
- 1C (Dairy-Free) Almond Milk Egg Nog
- 3Tbsp Ground Flaxseed
The pancakes were fluffy, lightly sweet and had just that touch of festive flair to them (Note: *The Egg Nog flavor was very subtle when using the Almond Milk version, vs. the “real deal” egg nog – I prefer the Almond Milk version, but the recipe works with either.).
I cooked these in Coconut Oil too…they were just lightly crisp on the outside. YUM.
And, if you dutifully drank up your share of Egg Nog during the Holiday Season, with none to spare, then good for you! You can always save this idea for next year. Hope you’re 2014 is off to a great start!