Recipe: Gingerbread pancakes with apple-berry topping
These pancakes are full of warm flavors, making them ideal for breakfast on a cool, crisp morning.
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon dried ground ginger
1/4 teaspoon ground allspice
3/4 cup nonfat milk
1 egg (Egg substitute equivalent to 1 egg can also be used.*)
2 tablespoons molasses
1 tablespoon canola oil
8 ounces apple pie filling
4 tablespoons dried cranberries
1/2 cup blueberry, boysenberry or strawberry syrup*
- 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, molasses and canola oil.
- Pour milk mixture into flour mixture and stir until just combined. (Do not overmix, 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 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. Spread 1/4 cup apple pie filling on top and sprinkle with 1 tablespoon dried cranberries.
- Spoon about 2 tablespoons of syrup on pancakes.*
- Repeat with remaining ingredients.
* Option not included in nutrition facts
Pre-conception: Planning your pregnancy
Pregnancy and Parenting eMagazine: Registration
Allina Health Pregnancy Care
Source: American Heart Association; Your Health eMagazine, Oct./Nov. 1999
First published: 10/01/1999
Last updated: 08/31/2012
Reviewed by: Allina Health's Patient Education Department