Gingerbread Pancakes
Servings: 2 people
Calories: 374kcal
Print Recipe
Add to Collection
Ingredients
- ½ cup (60 g) flour (we usually use whole wheat flour)
- ½ tsp baking powder
- ½ inch (1 cm) ginger, fresh
- ½ tsp cinnamon
- 1 tbsp maple syrup
- 2 eggs
- ½ cup (120 ml) milk of choice (we used soy milk)
- 2 tsp butter
Topping
- ½ cup (100 g) blueberries
- ½ cup (120 g) low fat Greek yogurt
- 1 tbsp walnuts
- 2 tsp (2 tsp) maple syrup
Instructions
- First, put the flour, baking powder, grated ginger, and cinnamon powder into a bowl. Then add the egg, milk and syrup and beat well with a fork or hand blender.
- 1 tsp of the butter will go into the pancake batter. To do that either use the microwave or heat it up in the pan you’re about to use for the pancake and then pour it into the mix.
- Keep the heat on medium. Add a ladle of mixture at a time to the pan, cooking for about 3 minutes. Flip the pancake and cook for another 3 minutes.
- Before every ladle of mixture grease in the pan with a small dollop of butter.
- Serve pancakes topped with blueberries, low fat Greek yogurt and walnuts, drizzle with maple syrup.
Nutrition
Calories: 374kcal | Carbohydrates: 45g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 151mg | Potassium: 453mg | Fiber: 5g | Sugar: 18g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 259mg | Iron: 3mg