Gingerbread Pancakes w/ Apple-Berry Topp
Source of Recipe
Unkown
Serves 4
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup fat-free milk
Egg substitute equivalent to 1 egg,
2 tablespoons molasses
1 tablespoon acceptable vegetable oil
8 ounces light apple pie filling
1/2 cup boysenberry, blueberry, or strawberry syrup
4 tablespoons dried cranberries (optional)
Preheat nonstick griddle over medium heat. In a medium bowl, combine flour, sugar, baking powder, cinnamon, ginger, and allspice.
In a small bowl, combine milk, egg substitute, molasses, and vegetable oil. Pour wet mixture into dry mixture and stir until just combined. (Do not over-mix or pancakes will be tough.)
Test griddle by sprinkling a few drops of water on it. If water evaporates quickly, the griddle is ready. Pour about 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, or until bubbles appear all over the surface. Flip over, and cook for 2 minutes, or until bottom is golden-brown. Repeat until all of the batter is used.
While pancakes are cooking, heat the apple pie filling in a small saucepan over low heat for 2 to 3 minutes, or until filling is warmed through. Set aside.
To serve, place 2 pancakes on a plate. Spoon about 2 tablespoons of syrup on pancakes. Spread 1/4 cup apple pie filling on top and sprinkle with 1 tablespoon dried cranberries. Repeat with remaining pancakes.
One serving (2 pancakes) calculated w/o optional items) equals: Calories: 394…Protein: 6 g..Carbohydrates: 87 g…Total Fat: 4 g (Saturated Fat: 1 g)…Cholesterol: 1 mg…Sodium: 342 mg
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