Browned Butter Strawberry Eggnog Pancakes


That ah-ha moment when you serve this at the breakfast table will be all the redemption you need. Once they taste the fluffy, sweet & tartness of these pancakes they will not know there is a hidden secret ingredient PACKED full of nutrients, Chia Seeds. 

  1. Chia seeds carry the omega-3 fats our bodies need.
  2. Chia seeds have more omega-3’s than salmon and they also contain a fat called omega-6. Both of these “good” fats help regenerate cells in our bodies and regulate processes of our bodies. Our bodies themselves do not make these fats and that is why it is essential to eat them daily.
  3. They have 11 grams of fiber per ounce! That is 42% of your recommended daily allotment in just 1 ounce. 
  4. Chia seeds are full of calcium too, 3 times MORE than skim milk!

I could go on about all the benefits, but I think you get the idea. Eggnog is one of my favorite drinks this time of year, I have yet to make my own, but I try to put it into everything during the season it is around. My husband absolutely HATES the stuff, so I am limited somewhat. BUT since he is at work, I am playing in the kitchen, shakin’ my groove thang to Dominic the Donkey (no I’m not Italian) and drinking my coffee! There is nothing better today…


These pancakes and nutritious, sweet, tart and beautiful to look at. They are easy to make ahead and refrigerate for Christmas morning. All you have to do is get up and cook them while listening to some relaxing Christmas Music or some soothing jazz!

This recipe yields approximately 16-18 pancakes give or take. 


3 cups all-purpose flour
7 teaspoons baking powder
1.5 teaspoon salt
1 tablespoon white sugar
1.5 cups eggnog
1 cup milk
2 eggs, beaten & room temperature
1/2 teaspoon pure vanilla extract
pinch of cinnamon
2 tablespoons strawberry jam (I use my homemade jam, use a good quality one for this recipe)
3 teaspoons Chia Seeds
Butter for cooking with


  1. In a large bowl, sift together the flour, baking powder, salt and sugar; then sift again into another bowl. The second sifting creates a fluffier pancake.
  2. In a small bowl or measuring cup, beat the eggs and add vanilla and pinch of cinnamon to it.
  3. Make a well in the center of the flour mixture and pour in the eggnog, milk, egg mixture; mix until combined (no need to over do it)
  4. Add strawberry jam and Chia seeds and stir until just combined.
  5. Heat 1-2 teaspoons of butter in skillet and brown it, if you want the method for browned butter click here.
  6. Once browned and ready to go add 1/4 cup of batter to skillet and cook until golden brown on both sides. Wipe out pan after each batch with a paper towel adding fresh butter to the pan for the new batch. Repeat until desired number of pancakes are reached.
  7. Drench or drizzle your strawberry jam over the top. I heat mine up for about 30 seconds in the microwave prior to the pancakes being completed.
  8. Garnish with some cranberries or blueberries or strawberries.

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Nutritional information cited from Dr. Oz

This recipe was shared at Wicked Good Wednesday & Manic Monday.


Easy Granola Bars – Gluten Free


Looking for a quick snack that will keep in the refrigerator and still be good in a few days…is also good for you…AND gluten free? I came across a Fruit and Nut Energy Bar from a good foodie friend of mine over at Mia’s Domain. This woman is like the queen of food. She makes the best stuff and is such an inspiration. I always look to her page for inspiration and ideas!
If you haven’t been to her page, I URGE you to go check it out, but not before you’ve read my recipe 😀 I used her recipe and turned her energy bar in to a granola bar.
Crisp oats and dried fruit make this such a delight to bite into. the sweetness of the maple syrup and the dark chocolate chips are a surprise for your taste buds as it hits them after the initial bite of the fruit. This is a great go to snack and for kids rushing out the door who don’t have time for breakfast…well this is good as any breakfast for them and it will keep them full longer with all the goodies inside! Hearty, healthy, and gluten-free, can’t go wrong!
1 cup ground flax seeds (1/2 cup whole)
1 cup chia seeds (1/2 cup)
2 cups apple cinnamon quick cooking oats
1 cup chopped dried apricots
1 cup dried cranberries/blueberries/cherries
1 cup diced almonds
1 cup dark chocolate chips
1 cup crunchy salted peanut butter
1 cup pure maple syrup or honey (used 1/2 & 1/2)
zest of 1 orange
Sea salt
Preheat oven to 350 F
Combine all dry ingredients
Melt peanut butter and add maple syrup or honey  to it and add to dry ingredients. Mix well until no dry ingredients remain.
Pour into a non-stick 16 by 12 inch cookie sheet pan. Use a rolling-pin to spread the mixture into an even layer. (See Mia is a genius!)
Grind sea salt over the top. Bake for 25-30 minutes. Leave to cool completely before cutting into bars.
Store in an airtight container in the refrigerator.