Photo of Baked gingerbread pancake by WW

Baked gingerbread pancake

7
7
7
SmartPoints® value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
This no-fuss pancake inflates like a balloon in the oven but sinks immediately on cooling, forming an inviting nest for toppings like yogurt or sliced pears.

Ingredients

Cooking spray

1 spray(s), butter-flavoured

Fat free skim milk

½ cup(s)

All-purpose flour

½ cup(s)

All-purpose flour

2 tbsp(s)

Unsweetened applesauce

½ cup(s)

Regular liquid egg substitute

½ cup(s)

Molasses

1 tbsp(s), dark

Sugar

1 tbsp(s)

Ground ginger

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Table salt

¼ tsp(s)

Flavored (vanilla, lemon or coffee) lowfat yogurt sweetened with sugar

1 cup(s)

Instructions

  1. Preheat oven to 425°F. Coat an ovenproof nonstick skillet with cooking spray.
  2. 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.
  3. Immediately remove pancake from oven (it will deflate quickly) and cut into 4 wedges. Spoon one wedge onto each plate and top with 1/4 cup of yogurt.