This no-fuss baked gingerbread pancake inflates like a balloon in the oven but sinks immediately on cooling, forming an inviting nest for toppings like yogurt or diced pears.
1/2 cup fat free milk
1/2 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 cup unsweetened applesauce
1/2 cup liquid egg substitute
1 tablespoon dark molasses
1 tablespoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon table salt
1 cup low fat lemon yogurt sweetened with sugar
Preheat oven to 425 degrees. Coat an ovenproof nonstick skillet with butter-flavored cooking spray.
Stir together all ingredients, except yogurt, in a medium bowl; whisk until batter is lump-free. (Be careful not to overbeat.)
Pour batter into skillet. Bake until pancake is firm but puffed up, about 12 minutes.
Immediately remove pancake from oven (it will deflate quickly) and cut into 4 wedges.
Spoon one wedge onto each plate and top with 1/4 cup of yogurt.
Recipe makes 4 servings.
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