Wednesday, November 28, 2012

Gingerbread Pancakes


I have never been a major fan of ginger (maybe a hint here and there in a baked good, a soup or a stir fry),  well that was until I discovered the flavor synergy that is gingerbread!  The combo of ground ginger, cinnamon, cloves,  nutmeg and brown sugar plus a splash of molasses takes the flavor to a whole new level!! That flavor in this recipe is not overwhelming but just enough.  These pancakes are easy to prepare, will give your kitchen an amazing aroma and make your taste buds very happy - perfect for the approaching winter and holiday season!  I have a hunch that I will be creating some more ginger bread themed recipes soon :)


1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or
you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 Tablespoon brown sugar
¼ teaspoon ginger
½ teaspoon  pumpkin pie spice (you can use plain cinnamon if you don’t have any)
1 teaspoon molasses
¼ cup unsweetened applesauce
¼ cup egg whites
½ cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract


In a small bowl combine the baking powder, flour, ginger, pie spice (cinnamon) and brown sugar together.  To a larger bowl add the egg whites, molasses, vanilla, applesauce and milk and mix together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Let the batter sit for 10-15 minutes to thicken.  (If you are making this the night before, or storing the leftover batter, you will need to add splash of milk to thin it out a bit right before cooking. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side.  Repeat with ¼ cup mixture 4-5 more times for a total of 5-6 small pancakes.

Makes about 5-6 pancakes

 Serving size: 1 pancake Calories 80 Protein 2 g Carb 13 g Fiber 2 g Sugars 4 g Fat 1.5 g Saturated fat 0 g Sodium 35 mg


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