Baked Gingerbread Pancake

Thumb_baked_gingerbread_pancake

(from Whosyababy05’s recipe box)

This no-fuss pancake inflates like a balloon in the oven but sinks immediately on cooling, forming an inviting nest for toppings like yogurt or sliced pears.

POINTS® Value: 4

Source: WW

Prep time: 15 minutes
Cook time: 12 minutes
Serves 4 people

Categories: Breakfast, Pancakes, WW

Ingredients

  • 1 spray(s) cooking spray, butter-flavored
  • 1/2 cup(s) fat-free skim milk
  • 1/2 cup(s) all-purpose flour
  • 2 Tbsp all-purpose flour
  • 1/2 cup(s) unsweetened applesauce
  • 1/2 cup(s) fat-free egg substitute
  • 1 Tbsp molasses, dark
  • 1 Tbsp sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp table salt
  • 1 cup(s) low-fat yogurt sweetened (vanilla, lemon, coffee)

Directions

  1. Preheat oven to 425°F. Coat an ovenproof nonstick skillet with cooking spray.

  2. Stir together all ingredients, except yogurt, in a medium bowl; whisk until batter is lump-free. (Be careful not to overbeat.) Pour batter into skillet. Bake until pancake is firm but puffed up, about 12 minutes.

  3. Immediately remove pancake from oven (it will deflate quickly) and cut into 4 wedges. Spoon one wedge onto each plate and top with 1/4 cup of yogurt.

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