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 & Baking Mix
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2/3 cup Blackstrap molasses
1/3 cup plain Greek (2%) yogurt
1/3 cup unsweetened applesauce
Powdered Sugar, for sprinkling
Serving Size: 1 square
Pre-heat oven to 350˚. 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!