Gingerbread Blueberry Pancakes...
Barbie Miller
Wonderful gingerbread pancakes with fresh blueberries in the inside... ummm! This is a good day starter in my book! Kids will really like these too!
ingredients
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon dried ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup egg substitute, room temperature
- 2 cups buttermilk
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 3 tablespoons good oil
- 2 cups fresh blueberries
- Additional fresh fruit to top pancakes, if desired
directions
- 1
Sift the flours, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt together on a sheet of waxed paper. Set aside.
- 2
In large bowl, whisk the egg substitute, buttermilk, molasses, brown sugar and oil together.
- 3
Stir in the dry ingredients, being careful not to over mix. Fold in the blueberries.
- 4
Heat a nonstick griddle, or frying pan over medium heat.
- 5
Spoon about a quarter cup of batter onto the griddle for each pancake, and flatten slightly with a spatula to make sure pancakes are roughly the same thickness throughout.
- 6
Cook until bubbles form lightly on top of the pancakes and they are browned on one side.
- 7
Flip and cook until the other side is just lightly browned. Watch carefully... this won’t take more than a minute or two.
- 8
Serve immediately.
- 9
***Top with additional fresh fruit if desired.
- 10
***Serve with home made blueberry syrup or maple syrup.
notes
Try adding some walnuts, pecans or other nut to this pancake. Try serving with a lemon curd or whipped cream if you want to go the calories.
Source: Barbie Miller
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