Wednesday, July 27, 2011

Gingerbread Pancakes

Seeing Santa, gave us an idea.  This week we are celebrating CHRISTMAS in July!!  Ever since we moved, I have been dreaming about putting up a Christmas Tree and decorating.  I think it is mostly because our living room is so big and we will be able to have a full sized tree this year instead of our miniature table topper thing.  I'm so excited for our home to look and smell like Christmas! :)

Casey won't go for putting a tree up this early.  So, since that isn't an option, I decided to at least make our home smell like Christmas.  These gingerbread pancakes were easy, healthy and delicious!  (BTW: the recipe is written in the healthy version.  You can substitute 1 egg for the egg beaters, white flour for whole wheat, etc, if you like!)
1/4 c. egg beaters
1/2 c. unsweetened Almond Milk
1/4 c. molasses (I used molasses--next time I might try using sugar free pancake syrup instead since this was still high calorie)
1/4 c. sugar free applesauce
Water (enough to make the batter be "pancake" consistency)
1 1/2 c. whole wheat flour
1 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger (next time, I'm going to use probably at least 1 t. and also add some nutmeg and ground cloves--I just like these type of things "spicy")
1 t. cinnamon

Beat together the egg beaters, milk, molasses and applesauce.  In a separate bowl, combine all of the dry ingredients.  Stir the liquids into the flour mixture.  Add extra water (or more milk) as needed to make it thin enough.  Be careful to not mix more than is needed.  Spray a preheated fry pan with non-stick spray and cook over medium heat.  This made about 14 pancakes and each pancake was ~ 1/4 c. of batter.

Serve with syrup, fruit, powdered sugar, etc OR lemon sauce (directions below).  Delicious!!  Merry Christmas! :D
Lemon Sauce: (not pictured)
1/2 - 1 c. splenda (depending on how sweet you want it.  We used 1/2.  I liked it.  Casey wished it was a little sweeter.)
1 T. cornstarch
1/8 t. ginger
1 c. cold water
2 T. light margarine
2 T. lemon juice

Combine splenda, cornstarch and ginger in sauce pan.  Gradually add water and stir.  Once it is completely dissolved, turn onto medium heat.  Add margarine and lemon juice and cook until the margarine melts and the sauce thickens.

1 comment:

Cheeseboy said...

Hey, this is Abe from the ward, AKA Cheeseboy.

I've never thought of eating Gingerbread pancakes, but now that I have thought about it, if I ever have a hankering for gingerbread pancakes, I will know where to get the recipe.

Hey, I'm your newest follower!