Baked gingerbread pancake
1 spray(s), butter-flavored
Fat free skim milk
Regular liquid egg substitute
1 Tbsp, dark
Flavored (vanilla, lemon or coffee) lowfat yogurt sweetened with sugar
- 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 plate and top with 1/4 cup of yogurt.