Best Whole Wheat Gingerbread Pancakes Recipes

Gingerbread Pancakes (Healthy, Whole Wheat, and Low-Fat) image

Provided by I Cant Believe Its

Categories Breakfast

Time 30m

Yield 8-10 Pancakes, 4-5 serving(s)

Number Of Ingredients 17

1/2 cup oat bran
1/2 cup white whole wheat flour or 1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs or 1/2 cup egg substitute
7 tablespoons skim milk
3 tablespoons molasses
2 tablespoons unsweetened applesauce
4 teaspoons brown sugar
2 -3 tablespoons chopped pecans (optional)
3 -4 tablespoons chopped apples or 2 -3 tablespoons cranberries
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon orange rind

Steps:

Mix together dry ingredients. (You can do this the night before).
In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
Let stand for five minutes **Don't skip this step.
Heat GREASED griddle to 350 while the pancake batter is standing.
Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.

Whole Wheat Gingerbread Pancakes image

Provided by Geema

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (12 ounce) can frozen apple juice concentrate, thawed
1/2 cup water
1/4 cup butter, melted
2 large eggs
additional butter, for topping
maple syrup or apple butter

Steps:

Whisk first 6 ingredients in a large bowl to blend.
Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
Add to dry ingredients, whick batter just until blended.
Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
Cook until pancakes are golden brown, about 3 minutes per side.
Transfer to plate and keep warm in low oven while making the rest of the pancakes.
Serve with butter, maple syrup or apple butter.