Ingredients
1/4
cup fat-free egg product
1 1/3
cups Gold Medal™ all-purpose flour
1 1/4
cups vanilla soymilk
2
tablespoons molasses or real maple syrup
2
tablespoons canola or vegetable oil
1
teaspoon baking powder
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon baking soda
1/4
teaspoon salt
Syrup, if desired
Preparation
In medium bowl, beat egg product with egg beater or wire whisk until foamy. Beat in remaining ingredients except syrup just until smooth.
Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
