Breads

Gingerbread Pancakes

1

Tender, lightly spiced gingerbread pancakes.

4
1 ¼ c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. allspice
1/4 c. dark brown sugar, firmly packed
2 eggs
3 T. molasses (not blackstrap)
3 T. unsalted butter, melted, divided
1/4 c. non-fat Greek yogurt
1/2 c. warm water
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. 2. In a medium bowl, whisk together the brown sugar, eggs, molasses, 2 Tbs. of the melted butter, yogurt, and water. 3. Add the brown sugar mixture to the flour mixture; stir until just blended. There will be some small lumps. 4. Heat a large griddle or pan over medium heat until hot. 5. Brush with some of the remaining tablespoon of melted butter. 6. Pour about 1/4 cup batter onto the hot surface. 7. Reduce the heat to medium-low and cook until small bubbles appear and the edges start to look dry, about 3-4 minutes. 8. After 3 minutes, lift a pancake to check if the underside is done; do not let the pancakes darken too much. 9. Carefully flip the pancakes over; cook until lightly browned on the other side, about 1 minute more. 10. Repeat with the remaining batter and butter to make about 8 pancakes, each about 4 inches in diameter. 11. Serve the pancakes immediately. 12. Serves 4.
Nutritions

Calories
543

Sodium
500mg
20% DV

Fat
9g
15% DV

Protein
10g
20% DV

Carbs
104g
35% DV

Fiber
3g
15% DV