Servings: 4-5
For the Eggnog Pancakes:
- 2 cups All Purpose Flour
- 4 tsp. Baking Powder
- ½ tsp. Fine Sea Salt
- ½ tsp. Ground Nutmeg
- 2 cups Organic Valley Eggnog
- 2 large Eggs
- 3 tbsp. Olive Oil, or melted butter, plus more for cooking
- 1 tsp. Vanilla Extract
For the Cinnamon Roll Swirl:
- ¼ cup Melted Butter
- ½ cup Light Brown Sugar
- 2 tsp. Ground Cinnamon