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Gingerbread Pancakes

Ingredients
  Unbleached flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Cocoa 1 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)
  Egg whites 2
  Dark molasses 2 Tablespoon
Directions

Sift the flour, baking powder, cocoa, ginger, cinnamon and cloves into a large bowl.
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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