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Ginger Bread With Buttermilk

Healthycooking's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Whole-wheat flour 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking soda 3⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Wheat

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