Best Fat Free Ginger Molasses Pancakes Recipes
GRANDMA'S GINGERBREAD PANCAKES
My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!
Provided by CKINCAID1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 g
FAT FREE OATMEAL PANCAKES
These are delicious and fat free and they have only 6 ingredients. I love pancakes and when I went on a diet I was worried that I would have to give them up until I found this recipe. If you are on WW these are only 1 point each. I didn't have any buttermilk so I substituted sour milk made with super skim and they still turned out wonderful.
Provided by Chef Jen 1
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine oats and buttermilk. Set aside.
- Place egg substitute in a separate bowl and beat until stiff peaks form.
- Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute.
- Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F.
- Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.
Nutrition Facts : Calories 62.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 70.7, Carbohydrate 11.9, Fiber 1.7, Sugar 1.2, Protein 2.8
GINGER PANCAKES
Try a twist to traditional pancakes. These yummy cakes are made with soymilk and fat-free egg product.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
- Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g
FAT FREE PANCAKE
A healthy yummy breakfast treat for those avoiding fat. This makes one large pancake. You can multiply the recipe for multiple servings.
Provided by naturefood
Categories Breakfast
Time 7m
Yield 1 large pancake, 1 serving(s)
Number Of Ingredients 5
Steps:
- mix first four ingredients and enough milk to make a runny batter.
- spray a pan with olive oil spray.
- pour batter onto pan.
- fry on each side at medium heat for about 45 seconds.
- top with berries, honey, etc.
GLUTEN FREE MOLASSES PANCAKES
A delicious alternative to traditional pancakes. This is a thin (like a crepe) gluten free, high fiber, and rich in vitamins and minerals (calcium, potassium, and iron) pancake that even your children will love. Dark pancakes may not be what your familiar with; however, the delicious smell, taste, and the abundance of nutrition will convince you that they are a pancake worth making for you and your family. Enjoy!
Provided by iminsanediego
Categories Breakfast
Time 15m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Note: The finished pancake will need very little syrup if pure maple syrup is added to the batter.
- Mix all dry ingredients together in a small bowl.
- Wisk all wet ingredients together in a larger bowl.
- Slowly add the dry ingredients to the wet ingredients as you stir. Place mixture in refrigerator for a minimum of 15 minutes to allow the rice bran to absorb some of the moisture.
- Cook pancakes on warm griddle.
Nutrition Facts : Calories 314.2, Fat 8.3, SaturatedFat 2.8, Cholesterol 114.3, Sodium 545.1, Carbohydrate 52.8, Fiber 1.7, Sugar 12, Protein 8
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