Gingerbread Pancakes Healthy Whole Wheat and Low Fat
Start your mornings with the warm, cozy flavors of gingerbread by trying these Healthy Whole Wheat Gingerbread Pancakes! Perfectly spiced with ground ginger, cinnamon, and nutmeg, these pancakes are a wholesome twist on a festive classic. Made with nutrient-rich whole wheat flour and naturally sweetened with molasses and unsweetened applesauce, they’re low in fat yet delightfully fluffy. Ideal for a nutritious breakfast, these pancakes come together in just 25 minutes and are easy to customize with toppings like fresh fruit, maple syrup, or a dollop of Greek yogurt. Whether you're embracing holiday vibes or simply craving a comforting stack, these pancakes deliver flavor and health in every bite.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 large Egg
- 1 cup Low-fat milk (or a non-dairy alternative)
- 0.25 cup Unsweetened applesauce
- 2 tablespoons Molasses
- 1 teaspoon Vanilla extract
- as needed Cooking spray or a small amount of oil
Instructions
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Set aside.
In a separate large bowl, whisk the egg. Add the milk, unsweetened applesauce, molasses, and vanilla extract, and stir until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing; a few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Spread slightly, if needed, to achieve an even thickness.
Cook the pancakes for 2-3 minutes, until small bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, re-greasing the skillet as necessary.
Serve the gingerbread pancakes warm. Optionally, top with fresh fruit, a drizzle of pure maple syrup, or a dollop of low-fat Greek yogurt.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 49.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 481 mg | 37% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1581 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
