Gingerbread Pancakes

• 1/2 cups Greek Yogurt, Plain
• 2 whole Egg Whites
• 1/2 teaspoons Vanilla Extract
• 1-1/4 teaspoon Molasses
• 1/2 teaspoons Baking Soda
• 1 Tablespoon Sugar Or 1/4 Teaspoon Stevia
• 1/8 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ginger
• 1/3 teaspoons Ground Cloves
• 1/2 cups All-purpose Flour
• 1 Tablespoon Non-fat Milk, If Needed

1. In a medium bowl, add Greek yogurt, egg whites, vanilla extract and molasses; mix until combined. Set aside.
2. In a medium bowl, add baking soda, sugar, salt, cinnamon, ginger, cloves and flour; whisk until combined. Add flour mixture to yogurt mixture and mix until combined. If the batter seems thick, add 1 tablespoon milk.
3. Place 1/4 cup batter on to a medium hot skillet or griddle. Cook until bubbles a pear and flip pancake, approximately 2 minutes per side.
4. To keep pancakes warm, heat oven to 200u0b0F. Place cooked pancakes onto a baking sheet and keep in the oven until ready to eat.

greek yogurt, egg whites, vanilla, molasses, baking soda, sugar, salt, ground cinnamon, ubc, ground cloves, allpurpose, nonfat milk

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/gingerbread-pancakes-8/ (may not work)