It may be a little early to bust out the gingerbread recipes, but I have anyway! =) It’s almost December and I couldn’t wait any longer. I have several gingerbread recipes on my list to try, but these pancakes are first up. These pancakes do not have a strong gingerbread taste – just a little hint of spice – so don’t be worried that your kids won’t like these. However, if you have extremely picky eaters in your house you can certainly adjust the spices to your tastes.

I wanted to make healthy gingerbread pancakes and with only 61 calories, 3.2 gram of fiber, and 2.2 grams of protein per pancake I’d call that a (healthy) success =). But, just because they’re healthy doesn’t mean they aren’t delicious. Although they are made with whole wheat, they are still light and fluffy. If you like gingerbread, these pancakes will really hit the spot. Enjoy!

Whole Wheat Gingerbread Pancakes
1 egg
1-1/2 cups fat-free buttermilk
1 cup all-bran original cereal
1/4 cup molasses
1 cup white whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp baking soda
1/4 tsp salt

1. In a large bowl, combine egg, buttermilk, molasses and cereal and let stand for about 5 minutes or until cereal has softened.
2. Add flour, baking powder, cinnamon, ginger, baking soda, and salt. Stir until just combined.
3. Using a #20 scoop, pour onto preheated griddle or nonstick skillet over medium to medium-low heat. Cook until top is bubbly and edges are slightly dry. Flip once. Makes 17 pancakes.
*loosely adapted from Kellogg’s
Note: The molasses makes the pancakes a little harder to flip -especially since they don’t have much fat – so be careful to give yourself plenty of space between each pancake.

Nutrition Information (per pancake): 61 calories; 0.6 g fat; 14.3 g carbohydrate; 3.2 g fiber; 2.2 g protein

Categories: Breakfast, Pancakes

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