Ingredients
3/4 C -FF milk
1/4 C Egg Substitute
3 T Liquid Egg Whites or 1 lge egg white
2 T molasses
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
1 tsp baking powder
1 C flour
2 T butter, melted / slightly cooled
Melt butter set aside to cool.
Whisk milk, egg, egg white, molasses, ginger, nutmeg, cloves, salt and baking powder.
Fold in flour until moistened, fold in butter.
Refrigerate overnight.
Heat a lightly greased griddle or large skillet.
Drop by Two tablespoons of batter (one pancake). When top surface forms bubbles around the edges flip it, cook for a minute or two on the second side, until lightly browned.
Repeat with remaining batter.
Yields about 14 pancakes.
Nutritional Info: (per pancake) 57 calories, 1.6 g. fat, 0 g. fiber
Notes: batter is made in advance, and refrigerated overnight.
Topping each pancake with ICBNB Spray and 1/4 tsp of powdered sugar, pancakes remain 1 Unit each..
Powdered sugar is 2.5 calories, 0 g. fat, 0 g. fiber per 1/4 tsp.
