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Ginger Bread With Buttermilk Recipe
|All purpose flour||1 Cup (16 tbs)|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|1% buttermilk||1 1⁄2 Cup (24 tbs) (Low Fat Variety)|
|Fat-free egg substitute||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Canola oil||1 Tablespoon|
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 medium bowl, combine the buttermilk, egg substitute, molasses, and oil.
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.