Gingerbread Pancakes
A delicious way to enjoy this classic holiday flavor and eat your whole grains for breakfast.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients
- ¹⁄2 cup whole wheat flour
- ¹⁄2 cup all-purpose flour
- ¹⁄2 teaspoon salt
- ¹⁄2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 egg
- 2 Tablespoons molasses
- 1 Tablespoon vegetable oil
- 1 cup low-fat buttermilk
Directions
- Mix dry ingredients in a bowl.
- In another bowl, beat egg. Stir in molasses, oil and buttermilk.
- Pour milk mixture into dry ingredients; stir together lightly.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil.
- Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 200 |
| Total Fat | 6 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 45 mg |
| Sodium | 530 mg |
| Total Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Total Sugars | 11 g |
| Added Sugars included | |
| Protein | 7 g |