Gingerbread Pancakes W/ Fresh Blueberry Syrup
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
16 pancakes
- Serves:
- 4
ingredients
- 1 cup gingerbread mix (I used Hodgson Mills Whole Wheat Gingerbread mix)
- 1⁄2 cup soy flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄8 teaspoon ginger
- 2 tablespoons Splenda sugar substitute
- 1 1⁄4 cups low-fat milk
- 1 egg (separated)
- 1 egg white
directions
- Whisk dry ingredients together.
- Whisk egg white in a medium size bowl, then add yolk and milk.
- Add dry ingredients and stir just until combined.
- Pour by 1/4 cup measure onto hot griddle coated with cooking spray.
- I served these with fresh blueberry syrup. Mash 2 cups frozen blueberries (thawed) with 2 Tbs Splenda. Add a little lemon juice and maple syrup to desired sweetness and consistency.
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