Recipe: Gingerbread Raisin Pancakes (using whole wheat flour and egg whites)

GINGERBREAD RAISIN PANCAKES

1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup raisins
2 egg whites
1 1/2 cups skim milk
1/4 cup molasses
2 tablespoons plus 2 tsp. vegetable oil
1 teaspoon vanilla extract

In a large bowl, combine both flours, baking powder, baking soda, and spices. Mix well. Add raisins.

In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients are moistened. (Don't worry about lumps.)

Preheat a nonstick griddle or skillet over medium heat. Oil it lightly or spray with a nonstick cooking spray. Drop batter onto griddle, using 1/4 cup for each pancake. Turn pancakes once, when edges are dry and bottoms are lightly browned. Cook until golden brown on both sides.

Makes twelve (4-inch) pancakes
Source: Lean and Luscious and Meatless by Bobby Hinman and Millie Snyder