Gingerbread Pancakes

From EatingWell: November/December 1998 — Subscribe Now!

These spicy gingerbread pancakes are delectable served with maple syrup, Vanilla Cream or Warm Lemon Sauce.

6 servings

Active Time: 45 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup molasses
1/3 cup apple butter
1 tablespoon canola oil

Preparation

Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, molasses, apple butter and oil in another bowl, until smooth. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
Moisten a crumpled paper towel with oil and use it to lightly oil a large nonstick skillet over medium heat (or preheat an electric griddle to 375°F and lightly oil). Spoon about 1/4 cup batter for each pancake onto the prepared pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Keep warm in the oven. Serve hot.

Nutrition

Per serving: 255 calories; 4 g fat (1 g sat, 2 g mono); 37 mg cholesterol; 50 g carbohydrates; 6 g protein; 3 g fiber; 361 mg sodium; 557 mg potassium.

Nutrition Bonus: Selenium (33% daily value), Magnesium (24% dv), Iron (17% dv), Potassium (16% dv).

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate