Gingerbread Pancakes Healthy Whole Wheat And Low Fat Food

SHEET-PAN PANCAKES

Steps:

• Preheat oven to 500 degrees F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
• Meanwhile, place peanut butter in a small microwavable bowl. Microwave on High until melted, about 25 seconds; set aside. Whisk cream cheese and sugar in a small bowl until creamy; set aside.
• Spread the batter in an even layer on the prepared baking sheet. Drizzle the warm peanut butter over the upper left quadrant; swirl with a toothpick and top with banana slices. Sprinkle chocolate chips over the upper right quadrant, raspberries over the lower left quadrant, and blueberries over the lower right quadrant. Dollop small mounds of the cream cheese mixture over the blueberries.
• Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining 1/2 cup maple syrup.

WHOLE WHEAT GINGERBREAD PANCAKES

Steps:

• If you're using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.
• In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you're using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
• If you're not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It's hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn't use any).
• Give the bowl one more stir and pour 1/3 cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer 1/2″ of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
• Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.

WHOLE WHEAT GINGERBREAD PANCAKES

Steps:

• Whisk first 6 ingredients in a large bowl to blend.
• Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
• Add to dry ingredients, whick batter just until blended.
• Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
• Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
• Cook until pancakes are golden brown, about 3 minutes per side.
• Transfer to plate and keep warm in low oven while making the rest of the pancakes.
• Serve with butter, maple syrup or apple butter.

GINGERBREAD PANCAKES (HEALTHY, WHOLE WHEAT, AND LOW-FAT)

Steps:

• Mix together dry ingredients. (You can do this the night before).
• In a separate bowl, mix the wet ingredients and brown sugar then add to the dry, mixing until just moist, folding in pecans and cranberries.
• If using cranberries, prepare as follows: Thaw if frozen. Cut in halves and place in bowl with sprinkle of white sugar. Toss in sugar then fold into pancake batter with pecans. (This cuts the tartness).
• Let stand for five minutes **Don't skip this step.
• Heat GREASED griddle to 350 while the pancake batter is standing.
• Pour pancake batter onto griddle, and lightly spread outwards with a spatchula. Due to the molasses, this batter can thicken quite a bit.
• Flip when bubbles form on top of pancake and edges are dry. Enjoy with maple syrup, caramel sauce, pear sauce, or applesauce.