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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)
- Combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) in large mixing bowl.
- 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.
- 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.
- Makes 15 pancakes.
This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.
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