Makes:
8 pancakes

Ingredients:

• 2 cups active sourdough starter
• 3 egg whites or 3 tablespoons egg substitute, lightly beaten
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/4 cup molasses
• 1 cup flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 tablespoon water

Directions:

• Combine thoroughly egg whites or substitute, oil and salt into starter and set aside.
• Combine ginger, cinnamon and molasses in a bowl; stir into starter mixture.
• Stir flour into mixture until lumps are no longer present.
• Dissolve baking soda and baking powder in water and mix into batter.
• Heat a nonstick skillet over medium-high heat.
• When hot, spray skillet surface with nonstick cooking spray (nonfat).
• Spoon 1/3 cup batter onto skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned.
• Turn cakes and cook additional minute or until browned.
• Serve with desired toppings.

Nutritional Information:

• Serving Size: 2 cakes
• Calories: 180
• Fat: 3 g
• Cholesterol: 25 mg
• Protein: 5 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Sodium: 380 mg