I tried recipe after recipe after recipe, and it seemed inevitable – that the perfect Skinny Gingerbread Pancakes were nonexistent. Yup, there was no making a gingerbread cake into low-cal pancakes. *Sigh.* Half-a-year from Christmas, I was so desperate to get that hot-chocolate-by-the-fire, snuggling with my puppy, Fa-la-la-la Lifetime and it’s-snowing-in-Hogwarts feeling back, even if only for 10 minutes with a stack of skinny gingerbread pancakes. I call this the “Christmas Blue-Lys,” meshing blues and July into a big, fat, depressing word. Ya’ll, the Christmas Blue-Lys are very much a real thing. Recently, I’ve been listening to Doris Day belt out “The Christmas Waltz” on Spotify, and – because I’m not the only one missing the Holidays – I’ve been watching Christmas movies on The Hallmark Channel. Told you it’s a real thing . . . Hallmark agrees. So, I’m going to put on my running shoes and get to the point, how my Skinny Gingerbread Pancakes factor in. So I was on Pinterest (like I usually am when my eyes are open), and after trying a few unsuccessful recipes for skinny gingerbread pancakes, I was looking for anything else . . . like pancakes made of jalapeños, Fruity Pebbles and chalk. Anything else. When of course . . . low and behold . . . this beautiful, syrup-drenched, golden-colored heap of pancakes blew up my feed. Naturally, I clicked it. Have y’all heard of Averie Cooks? If you haven’t yet, you’re about to. Averie makes food. Her food is awesome. She also takes pictures. Her pictures are stunning. I will be friends with Averie one day whether she wants to be mine or not. But until then, I’ll continue to be inspired. So it was Averie’s pancakes that caught my eye. “Soft and Fluf . . . fy Ging . . . erbread . . . Mola . . . sses . . . Ma . . . ple,” they were called, or something like that. Sorry, that was me pretending to eat the pancakes as I typed. I stared at the screen, praising God for this glimmer of hope – one that could potentially do away with my Christmas Blue-lys (until August, at least). I thought . . . “Oh, please! Wrapped, unwrapped, tree or no tree, let Christmas have come early.”Guess what, y’all? It happened! Inspired by Averie’s recipe, I made this most incredible gingerbread awesomeness in a super skinny version! Woot, woot! This was a task quite hilariously tackled, and as I sat down to enjoy the most soft, scrumptious, sticky pancakes in the whole entire universe, I put on The Goblet of Fire (Harry Potter the 4th, duhhhh!!) and chowed on. Thank you Christmas in the summer!
- 1/3 cup white whole-wheat flour (134 calories - May use all-purpose flour, too)
- 1 tablespoon Truvia (May double with sugar)
- 2/3 teaspoon cinnamon ?(4 calories)
- 1/3 teaspoon ground ginger? (2 calories)
- 1/3 teaspoon allspice? (2 calories)
- 1/3 teaspoon ground nutmeg? (3 calories)
- 1/3 teaspoon baking powder ?(1 calorie)
- 1/3 teaspoon baking soda ?(1 calorie)
- 1/6 teaspoon ground cloves ?(1 calorie)
- Sprinkle of salt
- 1/4 cup skim milk? (22.5 calories)
- 2/3 teaspoon cream of tartar (5 calories)
- 1 tablespoon eggbeaters (8 calories - May substitute with egg whites)
- 1 tablespoon molasses (60 calories - avoid blackstrap)
- 1 teaspoon applesauce (3 calories)
- 1/3 teaspoon vanilla extract (4 calories)
- In a medium-sized bowl, mix together all of your dry pancake ingredients excluding the cream of tartar.
- In a small bowl, mix together your milk and cream of tartar. It won't need to sit long, because cream of tartar is quick to action! This will act in place of buttermilk. If you prefer, you can use vinegar or lemon juice instead of cream of tartar, but the process is slightly different. I love Joy The Baker's tips, check them out here.
- In a separate bowl, stir together all of your wet ingredients excluding your milk/tartar mix.
- Now, pour your wet ingredients and milk/tartar mix into your dry ingredients. Stir well, but do not over-stir. A few clumps are quite alright!
- Begin to heat your skillet over a medium-high flame. I used a non-stick pan and had no trouble, but if you prefer, lightly brush your pan with coconut oil. I avoid using cooking spray simply because there is no way of knowing how many calories you are spraying. Did she just say calories in cooking spray? Oh yeah I did. If you read the label carefully, you'll notice something like: 0 calories per 1/3 second spray. Can one even spray for 1/3 of a second? They should have contests for that kinda thing. The quickest thumb in the west. I wish I knew more, but from what I have gathered the FDA allows cooking spray companies to get away with a pretty ginormous false advertisement slapped on their backs. Don't count me in.
- Pour about 1/3 of batter into your pan and heat for approximately 45 seconds - 1.5 minutes. Using a spatula, inspect the underside of your pancake. Once it has cooked and is beginning to brown, flip it and cook the opposite side for about 45 seconds.
- Repeat with the remaining batter.
- Top your pancakes with butter, brown sugar, powdered sugar or syrup.