Ginger Bread With Buttermilk
|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|
In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking soda, cinnamon, ginger, cloves, and salt.
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.