Gingerbread Pancakes

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  • 3 tablespoon(s) baking powder
  • 2 tablespoon(s) canola oil
  • 2 tablespoon(s) chocolate syrup
  • 3 tablespoon(s) dark molasses
  • 3 egg whites
  • 1 1/2 cup(s) flour
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground cloves
  • 3/4 teaspoon(s) ground ginger
  • 1/4 cup(s) ground hazelnuts (optional)
  • 1 1/2 cup(s) milk (skim)


  1. Combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) in large mixing bowl.

  2. Whisk together milk, chocolate syrup, egg whites, and molasses. Make a well in dry ingredients and pour wet ingredients into it. Stir just enough to moisten. Batter will be lumpy.

  3. Heat a nonstick griddle/frying pan over medium heat. Spread 1 1/2 tsp canola oil over bottom of pan. Pour 1/4 cup batter for each pancake. Spread out a little with back of spoon because batter is thick.

  4. Makes 15 pancakes.
July 2010

This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.

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