Gingerbread Pancakes

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

Original recipe makes 8 to 10

Ingredients

3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    30 mins

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.

Nutrition

Calories: 359 kcal
Carbohydrates: 49.1 g
Cholesterol: 7 mg
Fat: 14.2 g
Fiber: 2 g
Protein: 10.3 g
Sodium: 748 mg

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