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Ginger Pancakes

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Ginger Pancakes
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.

Ingredients

1/4
cup fat-free egg product
1 1/3
cups Gold Medal™ all-purpose flour
1 1/4
cups vanilla soymilk
2
tablespoons molasses or real maple syrup
2
tablespoons canola or vegetable oil
1
teaspoon baking powder
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon baking soda
1/4
teaspoon salt
Syrup, if desired

Directions

  • 1 In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
  • 2 Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375ºF or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • 3 Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
Tips  

Instead of syrup, top pancakes with a dollop of plain, vanilla or lemon yogurt, a sprinkle of grated lemon peel and fresh berries.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
50
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
150mg
4%
Total Carbohydrate
30g
10%
(
Dietary Fiber
1g
5%
,
Sugars
6g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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