Description
All the taste of the traditional holiday beverage captured in a pancake. Yes, you can have eggnog for breakfast!
Ingredients
- 1 cup All-purpose Flour
- 2 Tablespoons Splenda
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- 2 teaspoons Meringue Powder
- 2 Tablespoons Water
- 1 cup Eggnog
- 1 Egg White
- ¼ teaspoons Rum Extract
- ½ teaspoons Vanilla Extract
- 2 Tablespoons No-sugar-added Applesauce
- FOR THE SYRUP:
- 1 Tablespoon Water
- 2 Tablespoons Margarine
- 2 Tablespoons Splenda Brown Sugar
- ¾ cups Light Corn Syrup
- ¾ teaspoons Rum Extract
Preparation
For the pancakes:
In a medium mixing bowl, combine flour, Splenda, baking powder, salt, cinnamon, and nutmeg.
In a small bowl, beat meringue powder and water until foamy. Mix in eggnog, egg white, rum extract, vanilla, and applesauce. Beat until smooth.
Stir wet ingredients into dry ingredients just until combined. Pour onto heated skillet by 1/4-cupfuls. Cook until golden brown on both sides.
For the syrup:
Stir all ingredients together in a small saucepan. Boil for 2 minutes then remove from heat. Allow to cool. Syrup will thicken as it cools.
Top pancakes with syrup, light whipped topping, and cinnamon and nutmeg for the perfect holiday breakfast!
