Christmas is coming. Gingerbread is an integral part of most families’ traditions, although rarely for eating. Most of us make gingerbread houses, but do we make gingerbread to eat? Not generally.
I’ve been experimenting with different gingerbreads for breakfast, and my family has been loving it. It’s such a flavor boost. I’m hooked. Enjoy!
Gingerbread Pancakes (Makes about 10 pancakes)
1 ¾ cups + 2 tablespoons whole wheat flour (9.4 ounces)
½ tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup packed brown sugar
3 tablespoons molasses
1 ½ cups skim milk or nonfat buttermilk
1. Combine all dry ingredients in a bowl. Add wet ingredients and mix until just combined. Add milk gradually, adding just until it reaches the right consistency.
2. Heat a griddle to 350 degrees or a skillet over medium high heat. Spray with cooking spray. Cook pancakes about 3 minutes per side, until lightly browned. Serve warm.
Nutritional Information (Amount per pancake):
Protein: 6 g
Fat: 2 g
Saturated Fat: .5 g
Cholesterol: 38 mg
Carbohydrates: 29 g
Fiber: 3 g
Sodium: 318 mg
Recipe Notes: I find most pancake recipes underestimate the amount of liquid needed. Add milk to the consistency you like for pancakes. I prefer thin pancake batter. These pancakes are kind of “hefty” as it is, so I don’t need the batter to be thicker than necessary.
Source: adapted from Williams-Sonoma