Ginger Bread With Buttermilk Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
Main Ingredient


 All purpose flour1 Cup (16 tbs)
 Whole-wheat flour1⁄2 Cup (8 tbs)
 Sugar1 Tablespoon
 Baking soda3⁄4 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 1% buttermilk1 1⁄2 Cup (24 tbs) (Low Fat Variety)
 Fat-free egg substitute1⁄4 Cup (4 tbs)
 Light molasses1⁄4 Cup (4 tbs)
 Canola oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1281 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.8%

Saturated Fat 1.6 g8.2%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 1678.5 mg69.9%

Total Carbohydrates 244 g81.4%

Dietary Fiber 13.4 g53.5%

Sugars 63.6 g

Protein 29 g57.1%

Vitamin A 16.3% Vitamin C 2.1%

Calcium 27.1% Iron 77.6%

*Based on a 2000 Calorie diet


In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking soda, cinnamon, ginger, cloves, and salt.
Mix well.
In a medium bowl, combine the buttermilk, egg substitute, molasses, and oil.
Mix well.
Add to the flour mixture and mix well.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Pour 1/4 cup of the batter into the skillet and spread to form a 5" pancake.
Cook for 1 to 2 minutes, or until the edges are slightly dry and bubbles appear on top.
Turn the pancake and cook for 1 to 2 minutes, or until golden brown.
Repeat with the remaining batter to make a total of 10 pancakes.