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| Baked Gingerbread Pancake |
| Level of Difficulty | Easy |
| 1/2 cup fat-free (skim) milk |
| 1/2 cup all-purpose flour |
| 1/2 cup unsweetened applesauce |
| 1/2 cup fat-free egg substitute |
| 1 cup low-fat lemon yogurt, sweetened with sugar |
| Preheat oven to 425°F. Coat an ovenproof nonstick skillet with butter-flavored 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 |
| 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. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated