Ginger Pancakes

in
Average: 5 (2 votes)

Instead of syrup, top pancakes with a dollop of plain, vanilla or lemon yogurt and a sprinkle of lemon zest and fresh berries.

Prep Time: 
15 min
Start to Finish: 
20 min
Number of Servings: 
6 servings (2 pancakes each)
Ingredients: 

1/4 cup fat-free egg product 1 1/3 cups all-purpose flour 1 1/4 cups 8th Continent® vanilla soymilk 2 tablespoons molasses or real maple syrup 2 tablespoons canola or vegetable oil 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon salt Syrup, if desired

Instructions: 

1. In medium bowl, beat egg product with hand beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth. 2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375ºF or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. 3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

High Altitude (3500-6500 ft): No change.

Nutritional Information: 

1 Serving: Calories 190 (Calories from Fat 50); Total Fat 5g (Saturated Fat 0g Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 30g; (Dietary Fiber 1g, Sugars 6g); Protein 5g Percent Daily Value*: Vitamin A 4% Vitamin C 0% Calcium 15% Iron 10% Exchanges: 1 1/2 Starch 1/2 Other Carbohydrate 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Comments

Ginger Pancakes

Submitted by lacooker on Fri, 2010-02-05 05:08.

Oh! I adore Ginger Pancakes! Great recipe, I just love cupcakes, muffins, and all kinds of sweet, I'm going to try this right away.

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Submitted by slotmachine