Baked Gingerbread Pancake


butter flavored cooking spray

1/2 cup fat free milk

1/2 cup all purpose flour

2 tablespoons all purpose flour

1/2 cup unsweetened applesauce

1/2 cup fat free egg substitute

1 tablespoon molasses, dark

1 tablespoon sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon table salt

1 cup low fat lemon yogurt


Preheat oven to 425F. Coat an oven proof nonstick skillet with cooking spray. Stir together all ingredients, except yogurt, in a medium bowl; whisk until batter is lump free. Be careful not to overbeat. Pour batter into skillet. Bake until pancake is firm but puffed up, about 12 minutes. Immediately remove pancake from oven, it will deflate quickly; cut into 4 wedges. Spoon one wedge onto each plate and top with 1/4 cup of yogurt.


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