Tag Archives: gingerbread

Gingerbread Pancakes

Breakfast is a nutritionally important meal of the day. But I also find it to be an emotionally important meal. When I wake up on the wrong side of the bed, I need a good breakfast to help me turn my day around. And it really works. No bowls of cold cereal. I need warm food that makes me feel happy. I love easy ways to make breakfast seem special, since I usually don’t have much time on those days.

These gingerbread pancakes fit that bill. If you tried my gingerbread pancakes last year, these are even better.  Lighter and more fluffy.  Still great gingerbread flavor without being overpowering.  And no sugar in the batter besides molasses!  Hooray!

Gingerbread Pancakes (Makes 10-15 pancakes)

Gingerbread Pancakes

1 large egg
1 ½ cups skim milk
5 tablespoons molasses
2 tablespoons canola oil
1 teaspoon vanilla
1 ⅓ cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves

1. In a medium bowl, whisk together egg, milk, molasses, oil, and vanilla. Add dry ingredients. Mix until just combined.

2. Heat a griddle or non-stick pan to medium-high heat (350 if electric). Lightly spray pan with cooking spray. Pour about ¼-⅓ cup batter onto griddle for each cake. Cook until they start to bubble and bottom looks set. Flip and cook until browned.

Nutritional Information (Amount per pancake):

Calories: 110
Protein: 3 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 16 mg
Carbohydrates: 18 g
Fiber: 2 gm
Sodium: 138 mg

Notes: I prefer white whole wheat flour, but “regular” whole wheat flour also works here. As with all pancake batters, I find the amount of liquid is a little bit tricky. You can add more milk if you need a thinner batter.

Source: Children’s Museum Denver

Advertisements

Leave a comment

Filed under Uncategorized

Gingerbread Pancakes

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)

Gingerbread 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
2 eggs
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):

Calories: 144
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

Leave a comment

Filed under Recipes