ACTIVE: 50 minutes TOTAL: 1 hour
This healthy whole-grain pancake recipe uses 100% whole-wheat flour, pumpkin pie
spice, applesauce and molasses for the unmistakable gingerbread flavor.
1½ cups white whole-wheat flour
2 teaspoons baking powder
1¼ teaspoons pumpkin pie spice
1 teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
1½ cups buttermilk
½ cup unsweetened applesauce
2 tablespoons canola oil
2 tablespoons molasses
1 tablespoon sugar
1 teaspoon vanilla extract
1. Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large
bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl.
Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until
combined. Resist overmixing—it will make the pancakes tough.
2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking
powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to
make them more tender.
3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat.
Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake
and pour into the pan (or onto the griddle). Cook until the edges are dry and you see
bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side,
2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray
and reducing the heat as needed.
Calories 219, Fat 6g (sat 1g), Cholesterol 33mg, Fiber 3g, Total sugars 12 g, (added 7g),
Protein 7g, Sodium 391mg, Potassium 264mg, Folate 8mcg, Calcium 183mg.
Make Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1
month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen
airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.