Hearty Eggnog Pancakes with Eggnog Whipped Cream

My children discovered eggnog over the holidays.  They love the taste so much that I decided to make pancakes with the leftover nog.  The first attempt was too sweet for us and left us hungry shortly after.  I forgot that using only all-purpose flour does not make as hearty of a pancake!  And eggnog is sweet so no need to add any more sugar.  We stuck to our roots adding whole grains in the next attempt and loved them.  A hearty pancake with a touch sweetness and hint of eggnog.  Since it wasn't overly sweet it only made sense to top with eggnog whipped cream!

Hearty Eggnog Pancakes with Eggnog Whipped Cream

Pancake Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 eggs
2 cups eggnog
1/3 cup milk
1/4 cup oil

*note: You can use whole wheat white flour instead of a mix of whole wheat and all purpose.

Pancake Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg).
2. Add eggs, eggnog, milk and oil to dry ingredients.  Mix until combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
3. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
4. Serve warm with whipped cream or syrup if desired.  Enjoy!

Whipped Cream Ingredients

1 cup heavy whipping cream

1/3 cup eggnog

1 tablespoon confectioners sugar

1/2 teaspoon nutmeg

Whipped Cream Recipe

1. Add all ingredients to a mixing bowl.  Whip on high until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.
2. Refrigerate whipped cream that you do not plan on using immediately.