Gingerbread Pancakes recipe

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Ingredients

3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 ½ teaspoons ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

Nutrition Info

359.2 calories
carbohydrate: 49.1 g
cholesterol: 6.5 mg
fat: 14.2 g
fiber: 2 g
protein: 10.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 748.1 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves, stir in hazelnuts. Set aside.

  2. In a medium bowl whisk together milk, egg whites and molasses.

  3. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten, batter will be lumpy.

  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipe Yield

8 to 10

Recipe Note

We had this at brunch last Christmas and it was awesome.

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