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Gingerbread Pancakes (Healthy, Whole Wheat, and Low-Fat)

  • 4servings
  • 30minutes
  • 203calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsSelenium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup oat bran

  2. 1/2 cup white whole wheat flour or 1/2 cup whole wheat flour

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 2 eggs or 1/2 cup egg substitute

  6. 7 tablespoons skim milk

  7. 3 tablespoons molasses

  8. 2 tablespoons unsweetened applesauce

  9. 4 teaspoons brown sugar

  10. 2 -3 tablespoons chopped pecans

  11. 3 -4 tablespoons chopped bananas or 3 -4 tablespoons chopped apples or 2 -3 tablespoons cranberries

  12. 1 1/4 teaspoons ginger

  13. 1 teaspoon cinnamon

  14. 1/4 teaspoon allspice

  15. 1/4 teaspoon ground cloves

  16. 1/4 teaspoon ground nutmeg

  17. 1/2 teaspoon orange rind

Instructions Jump to Ingredients ↑

  1. Mix together dry ingredients. (You can do this the night before).

  2. In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.

  3. If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).

  4. Let stand for five minutes **Don't skip this step.

  5. Heat GREASED griddle to 350 while the pancake batter is standing.

  6. Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.

  7. Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.

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