Gingerbread Pancakes

These pancakes are great topped with fresh fruit and a dollop of low-fat vanilla yogurt.

• 1 cup unbleached flour
• 2 tsp. baking powder
• 1 tsp. cocoa
• 1/2 tsp. powdered ginger
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 2 tbsp. ground hazelnuts
• 1 cup skim milk
• 2 egg whites
• 2 tbsp. dark molasses

Sift the flour, baking powder, cocoa, ginger, cinnamon and cloves into a large bowl. Stir in the hazelnuts. In a medium bowl, whisk together the milk, egg whites and molasses. Make a well in the flour mixture and pour the milk mixture into it. Stir just enough to moisten the dry ingredients. The batter will be lumpy. Coat a large, nonstick frying pan with nonstick spray. Heat the pan on medium until hot. Ladle in the batter, using 2 tablespoons per pancake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more.

Serves 4. Each serving has 185 calories, only 13 percent of which come from fat.