It's day one of having my little girl home and officially off of school for the holidays and I could not be more excited! On top of all of the holiday fun and festivities, she's started getting her 6 year molars and her first 'big girl' tooth. Looks like the tooth fairy will be stopping by in the next month or so!
But, before all of that we have the Holidays right around the corner. To get us all in the holiday spirit on this joyous Monday morning, I decided to whip up a batch of these Skinny Whole Wheat Egg Nog Pancakes. Don't worry though, there's no alcohol in these, just the wonderful flavors of egg not that even the kiddos can enjoy!
To make these Egg Nog Pancakes more wholesome, I used a white whole wheat flour, natural sweetener, and all of the Horizon Organic products that I could get my little hands on. The Horizon Lowfat Egg Nog is the perfect way to get that egg nog flavor in there while also being better-for-you. It's made from wholesome organic milk and real organic eggs with a hint of organic nutmeg. Everything you love, and nothing you don't!
Speaking of eggs, the Horizon Organic Brown Eggs are absolutely beautiful and whether scrambled, poached or whisked into a recipe, these eggs offer great organic nutrition. To top it all off, I made some homemade whipped cream with Horizon Organic Heavy Whipping Cream. Can you say yum? Yum!
These Skinny Whole Wheat Egg Nog Pancakes were a huge hit, even with my extremely picky first grader! I think I may even make these pancakes again on Christmas morning if everyone visiting stays on the nice list. Hah!
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Skinny Whole Wheat Egg Nog Pancakes
Servings: 14 • Size: 1 Pancake • Calories: 118.4 • Fat: 1.5 g • Saturated Fat: 0.7 • Carb: 20.5 g • Fiber: 2.4 g • Protein: 4.7 g • Sugar: 6.4 g • Sodium: 209.3 mg
2 C. Whole Wheat White Flour
1 Tbsp. Natural Sweetener
2 Tsp. Baking Powder
1 Tsp. Baking Soda
3/4 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
1 C. Horizon Organic Egg Nog
1 C. Horizon Reduced Fat Milk
2 Large Horizon Organic Egg Whites
1 Large Horizon Organic Whole Egg
2 Tsp. Vanilla Extract
In a medium bowl, mix together the dry ingredients.
In a medium sized separate bowl, mix together the wet ingredients.
Add the wet ingredients to the dry and mix just until there are no more lumps of flour left in the batter.
Heat a medium skillet on medium-low heat.
Lightly spray the warm skillet with some non-stick cooking spray.
Using a 1/4 c. measuring cup, pour the appropriate amount of batter into the prepared pan.
I let mine cook for only about 1-2 minutes for each side using a gas stove and a medium non-stick skillet. But each stove and pan will vary and require adjustments to the temperature.
I got a full 14 pancakes out of this batch of batter.
Serve warm with your choice of topping!
I topped mine with some fresh homemade whipped cream.
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.