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Gingerbread Pancakes W/ Fresh Blueberry Syrup Recipe

Gingerbread Pancakes W/ Fresh Blueberry Syrup Recipe

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Gingerbread Pancakes W/ Fresh Blueberry Syrup

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Ingredients:

Serving

1 cup gingerbread mix (i used hodgson mills whole wheat )
1/2 cup soy flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp clove
1/8 tsp ginger
2 tbsp splenda sugar substitute
1 1/4 cups low-fat milk
1 egg (separated )
1 egg white

Directions:

Whisk dry ingredients together.
Whisk egg white in a medium size bowl, then add yolk and milk.
Add dry ingredients and stir just until combined.
Pour by 1/4 cup measure onto hot griddle coated with cooking spray.
I served these with fresh blueberry syrup. Mash 2 cups frozen blueberries (thawed) with 2 Tbs Splenda. Add a little lemon juice and maple syrup to desired sweetness and consistency.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.77 Kcal (995 kJ)
Calories from fat	66.81 Kcal
		% Daily Value*
Total Fat	7.42g	11%
Cholesterol	29.82mg	10%
Sodium	499.44mg	21%
Potassium	510.2mg	11%
Total Carbs	35.92g	12%
Sugars	21.96g	88%
Dietary Fiber	2.05g	8%
Protein	8.05g	16%
Iron	2.8mg	16%
Calcium	185.8mg	19%

Amount Per 100 g
Calories	210.72 Kcal (882 kJ)
Calories from fat	59.21 Kcal
		% Daily Value*
Total Fat	6.58g	11%
Cholesterol	26.43mg	10%
Sodium	442.63mg	21%
Potassium	452.16mg	11%
Total Carbs	31.83g	12%
Sugars	19.46g	88%
Dietary Fiber	1.82g	8%
Protein	7.13g	16%
Iron	2.5mg	16%
Calcium	164.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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