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Ginger Pancakes

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Ginger Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.
Updated Jun 25, 2008

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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 375°F 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of syrup, top pancakes with a dollop of plain, vanilla or lemon yogurt, a sprinkle of grated lemon peel and fresh berries.

Nutrition

190 Calories, 5g Total Fat, 5g Protein, 30g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
150mg
4%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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