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Ginger Pancakes

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

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Instead of syrup, top pancakes with a dollop of plain, vanilla or lemon yogurt, a sprinkle of grated lemon peel and fresh berries.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
290mg
290%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
15%;
Iron
10%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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