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Prep 20min
Total20min
Servings6
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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
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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.
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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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