Ginger Pancakes

Ginger Pancakes

Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

1/4
cup fat-free egg product
1 1/3
cups Gold Medal® all-purpose flour
1 1/4
cups vanilla soymilk
2
tablespoons molasses or real maple syrup
2
tablespoons canola or vegetable oil
1
teaspoon baking powder
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon baking soda
1/4
teaspoon salt
Syrup, if desired
  1. In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
  2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375ºF or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
Makes 6 servings (2 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Instead of syrup, top pancakes with a dollop of plain, vanilla or lemon yogurt, a sprinkle of grated lemon peel and fresh berries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 290mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.