Snowflake-Dusted Gingerbread Squares

Gingerbread is a favorite seasonal recipe in our house and we love to enjoy it through the holidays. Create various snowflake shapes on top of each square for extra fun and a hint of sweet.


  • 2 1/4 cups FlapJacked Buttermilk Protein Pancake Mix
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2/3 cup Blackstrap molasses
  • 2 eggs
  • 1/3 cup plain Greek (2%) yogurt
  • 1/3 cup unsweetened applesauce
  • Powdered Sugar, for sprinkling


  • Serving Size:   1 square
  • Servings:   16
  • Calories:   103
  • Fat:   2g
  • Carbs:   16g
  • Fiber:   1.5g
  • Sugar:   10g
  • Protein:   7g


  • Preheat oven to 350°F.
  • In a bowl, combine FlapJacked mix, cinnamon, ginger and cloves.
  • In another bowl, combine molasses, Greek yogurt, eggs and applesauce. Stir together well and pour into the bowl with the dry ingredients. Stir together for at least a minute, until you have a thick, smooth batter.
  • Pour into a greased 9x9 baking pan and place in the oven. Bake for 30-32 minutes (until baked through in the center). Remove from the oven and let cool.
  • When gingerbread is cool, cut into 16 equal squares. Cut out a small snowflake shape from a piece of paper and place on top of one of the squares. Sprinkle powdered sugar over the top and remove the paper snowflake. Repeat with the remaining gingerbread squares. Enjoy!

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