Skinny Gingerbread Pancakes

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 3 cups Almond milk, unsweetened
  • 6 Egg whites

• Condiments

  • 1/3 cup Blackstrap molasses

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tbsp Baking powder
  • 3/4 tsp Baking soda
  • 2 tsp Cinnamon
  • 3 cups Gluten free oat flour
  • 1/4 tsp Nutmeg
  • 1 tsp Salt

Found on skinnyfitalicious.com

Description

Ingredients

• 6 egg whites
• ⅓ cup blackstrap molasses
• 3 cups unsweetened almond milk*
• 3 cups gluten free oat flour
• 1 tbsp baking powder
• ¾ tsp baking soda
• 1 tsp salt
• 2 tsp ground ginger
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp allspice
• Optional: powdered sugar for dusting

Directions

• In a medium bowl, stir molasses and milk together
• In a large bowl, combine dry ingredients combining well and breaking up any clumps
• In a small bowl, beat egg whites 4-5 minutes until they become very fluffy and tall
• Make a well in the dry ingredients then add molasses and buttermilk spooning batter from the sides into the liquid to combine
• Once combined, gently fold fluffy egg whites into the batter (do not over mix)
• To a hot griddle, add 2 tbsp of batter to form a pancakes
• Cook 4-5 minutes until bubbles begin to appear and edges are set
• Flip pancakes, cook another 2-3 minutes
• Remove from griddle, place on a wire rack to cool

Nutrition