Ginger-blueberry Whole Wheat Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 3/4 cup whole wheat flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground allspice
• 1/2 teaspoon baking soda
• 1/2 cup apple juice concentrate or 1/2 cup grape juice concentrate
• 1/4 cup milk
• 1/2 tablespoon butter, melted
• 1 medium size egg
• 3/4 cup fresh blueberries or 3/4 cup frozen blueberries (unthawed) or 1 cup freeze-dried blueberries
• 1 teaspoon canola oil

Recipe

• 1 combine flour, ginger, cinnamon, allspice and baking soda in a large mixing bowl. set aside.
• 2 in second bowl mix together juice, milk, butter & eggs. whisk to blend.
• 3 add juice mixture to the flour mixture and whisk until blended. add the blueberries and stir gently to combine.
• 4 heat the canola oil in skillet, 1/4 cup per pancake. cook 2-3 minutes until golden brown flip and cook for 2 minutes.