Baked Gingerbread Pancake
- Total Time
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.
cooking spray1 spray(s), butter-flavored
fat free skim milk½ cup(s)
all-purpose flour½ cup(s)
all-purpose flour2 Tbsp
unsweetened applesauce½ cup(s)
regular liquid egg substitute½ cup(s)
molasses1 Tbsp, dark
ground ginger¼ tsp
ground cinnamon¼ tsp
table salt¼ tsp
low-fat vanilla, lemon or coffee yogurt sweetened with sugar1 cup(s)
- 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.