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Gingerbread Pancakes Recipe
|Unbleached flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground hazelnuts||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Dark molasses||2 Tablespoon|
Calories 237 Calories from Fat 44
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 0.59 g2.9%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 253.5 mg10.6%
Total Carbohydrates 40 g13.2%
Dietary Fiber 2.4 g9.6%
Sugars 8.8 g
Protein 9 g17%
Vitamin A 0.2% Vitamin C 2.3%
Calcium 33% Iron 20%
*Based on a 2000 Calorie diet
Stir in the hazelnuts.
In a medium bowl, whisk together the milk, egg whites and molasses.
Make a well in the flour mixture and pour the milk mixture into it.
Stir just enough to moisten the dry ingredients.
The batter will be lumpy.
Coat a large no-stick frying pan with no-stick spray.
Heat on medium until hot.
Ladle in the batter, using 2 tablespoons per pancake.
Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
Decorate with nut and sauce and serve