Gingerbread Pancakes Healthy Whole Wheat And Low Fat Recipes

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EASY GINGERBREAD PANCAKES

Molasses and spices turn an ordinary pancake mix into a special breakfast. These are so easy to make that you can have them any day of the week. -Trina Stewart, Yacolt, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 12 pancakes.

Number Of Ingredients 7



Easy Gingerbread Pancakes image

Steps:

  • In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

Nutrition Facts : Calories 248 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 972mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.

2 cups complete pancake mix
4 teaspoons molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups water
Maple syrup, optional

100% WHOLE WHEAT LOW FAT PANCAKES

I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )

Provided by LuckyMomof3

Categories     Breakfast

Time 20m

Yield 12 medium cakes

Number Of Ingredients 9



100% Whole Wheat Low Fat Pancakes image

Steps:

  • Depending on your preference (see description above) blend/mix all ingredients except fruit.
  • Heat pan on medium till drop of water "dances" in pan.
  • Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
  • When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
  • Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
  • Repeat with remaining batter until all gone.
  • Serve with favorite topping i.e., fruit, syrup, jam etc.

2 cups whole wheat flour
2 cups low-fat milk (ie 1%, skim)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
2 teaspoons vanilla
1 large egg
1 tablespoon canola oil
1 -2 cup fruit (i.e., sliced bananas, strawberries, blueberries...your choice) (optional)

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