Eggnog Nutmeg Pancakes + Nog-Spiked Nut Butter Sauce

Long recipe titles make for extra tasty dishes, right?

Remember months ago when I said I made eggnog pancakes and promised to share the recipe and then never did? I just wanted to leave you all hanging in extended suspense. What can I say, I’m awesome at torturing others. Joey can vouch for that one, I’m sure.

My favorite flavor combinations change with the seasons and look something like this:

October = pumpkin.

November = chocolate and mint.

December through January = eggnog.

(Sidenote: February is clearly a month for chocolate and candy overloading. If someone just happens to give you Kit Kat bars and conversation hearts as a Valentine’s Day gift, you’re required to eat it, right? Right.)

I blame my mom for endowing me with strong love for eggnog. There are those that hate nog and those that love it. There’s no in between, and I’m a happy member of that second camp. So while I’m still eating pumpkin, chocolate and mint like it’s not already January, I needed a new noggy pancake for post-Christmas cheer and the one I came up with is a total winner.

Eggnog Nutmeg Pancakes + Nog-Spiked Nut Butter Sauce

For the pancakes:

• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/4 cup eggnog*
• 1/4 cup milk*

For the nut butter sauce:

• 3/4 cup natural almond butter*
• 3/4 cup eggnog*
• 1 teaspoon nutmeg

1. In a small bowl mix flour, baking powder and nutmeg together.
2. Add eggnog and milk and mix until combined.
3. Heat a skillet and drop batter to make 4 pancakes.
4. Cook until batter begins to bubble on sides, then flip and cook until golden on the other side.
5. While pancakes are cooking, make your nut butter sauce by combining eggnog, then almond butter and nutmeg in a blender. Blend until combined, then drizzle over pancakes.

*You can use regular eggnog or soy nog. Real nog tends to be rather thick, hence the milk to thin in out.

*Use whatever milk you have on hand.

*For the love of nog, use natural creamy almond butter. If you use roasted almond butter, you’ll have a sauce that just tastes like roasted almonds.

*And do not put the almond butter in the blender first. It’ll just clog up your blender. I would know.

Simple ingredients.

Mix the dry.

Add the wet.

The bubbles mean it’s time to flip.

That’s the golden I was talking about.

Make your nut butter sauce.

By adding milk, you basically slice the nutritional profile in half.

Which just means I eat twice the amount of nut butter I would usually eat.

Top pancakes with your sauce and whatever holiday goodies you have on hand.

I’m slightly obsessed with dried cranberries come winter.

Drink with a mug of tea.

Spiked with eggnog, obviously.

The best part is that although you’ll have to make more pancakes if you want them another day, you’ll have a big batch of nog-spiked nut butter sauce on hand already! Perfect for oatmeal, ice cream, yogurt, toast, etc. I’m even thinking of using some for granola…

Enjoy!

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Are you for or against eggnog?

What’s your favorite holiday food/flavor?