Ginger-Blueberry Whole Wheat Pancakes Recipe

Name: Ginger-Blueberry Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; 1 pinch ground allspice; ½ teaspoon baking soda; ½ cup apple juice concentrate or ½ cup white grape juice concentrate; ¼ cup milk; ½ tablespoon butter, melted; 1 medium size egg; ¾ cup fresh blueberries or ¾ cup frozen blueberries (unthawed) or 1 cup freeze-dried blueberries; 1 teaspoon canola oil

Servings: persons

¾ cup whole wheat flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 pinch ground allspice
½ teaspoon baking soda
½ cup apple juice concentrate or ½ cup white grape juice concentrate
¼ cup milk
½ tablespoon butter, melted
1 medium size egg
¾ cup fresh blueberries or ¾ cup frozen blueberries (unthawed) or 1 cup freeze-dried blueberries
1 teaspoon canola oil

1
Combine flour, ginger, cinnamon, allspice and baking soda in a large mixing bowl.
2
Set aside.
3
In second bowl mix together juice, milk, butter & eggs.
4
Whisk to blend.
5
Add juice mixture to the flour mixture and whisk until blended.
6
Add the blueberries and stir gently to combine.
7
Heat the canola oil in skillet, 1/4 cup per pancake.
8
Cook 2-3 minutes until golden brown flip and cook for 2 minutes.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup whole wheat flour, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, 1 pinch ground allspice, and more.

Yes, Ginger-Blueberry Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Blueberry Whole Wheat Pancakes

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