Weight Watchers Baked Gingerbread Pancake Recipes

HEALTHY GINGERBREAD PANCAKES

Steps:

• Whisk together the flour, ginger, cinnamon, allspice, nutmeg, cloves, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the Greek yogurt, stirring until no large lumps remain. Stir in the molasses and vinegar. Stir in the milk. Alternate between adding the flour mixture and the water, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat.
• Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape using a spatula or back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.

WEIGHT WATCHER'S BAKED GINGERBREAD PANCAKE

Steps:

• Preheat oven to 425°F Coat an ovenproof nonstick skillet with 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 of 4 plates and top with 1/4 cup of yogurt.

GINGERBREAD PANCAKES

Steps:

• In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.