Gingerbread Pancakes (Healthy, Whole Wheat, and Low-Fat)

READY IN: 30mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together dry ingredients. (You can do this the night before).
  • In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
  • If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
  • Let stand for five minutes **Don't skip this step.
  • Heat GREASED griddle to 350 while the pancake batter is standing.
  • Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
  • Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.
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