Gingerbread Blueberry Pancakes
A perfect pancake recipe for special occasions.
Blueberry pancakes are spiced up with the warm flavors of gingerbread in this healthy, homemade pancake recipe.
If you married gingerbread cookies with fresh blueberry muffins, the result would surely be this warmly-spiced pancake recipe. Although these pancakes are perfect for Thanksgiving or Christmas breakfast, they are even better in the summer when fresh blueberries are at their juiciest, seasonal best.
If you can't find good fresh blueberries, feel free to substitute frozen ones. The pancakes will still taste great. Just be sure to thaw them first. Otherwise the pancakes will brown too quickly on the outside before cooking all the way through.
Don't let the long list of ingredients for these pancakes put you off. The recipe is really quite simple, and most of the ingredients are just dried spices. In fact, if you have pumpkin pie spice, you can replace the dried ginger, cinnamon, cloves and nutmeg with two teaspoons of pumpkin pie spice.
Serve these pancakes with blueberry syrup and acai berry antioxidant smoothies for a super powerful start to your day!
Gingerbread Blueberry Pancakes
- 1 cup unbleached all-purpose flour
- 1 cup white whole wheat flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. dried ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. salt
- 1/2 cup egg substitute (such as Egg Beaters), at room temperature
- 2 cups non fat buttermilk
- 1/4 cup molasses
- 2 Tbsp. brown sugar
- 3 Tbsp. canola oil
- 2 cups fresh blueberries (or frozen, thawed blueberries)
Sift the flours, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt together on a sheet of waxed paper. Set aside.
In a large bowl, whisk the egg substitute, buttermilk, molasses, brown sugar and canola oil together. Stir in the dry ingredients, being careful not to overmix. Fold in the blueberries.
Heat a nonstick griddle, frying pan or the Mario Batali pizza pan if you have it, over medium heat. 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. Cook until bubbles form lightly on top of the pancakes and they are browned on one side. Flip and cook until the other side is just lightly browned. Watch carefully -- this won't take more than a minute or two. Serve immediately.
Serves 4-6.
Per serving (based on 5): 399 calories, 11 g fat (2 g saturated), 4 mg cholesterol, 65 g carbohydrate, 5 g fiber, 12 g protein, 3% Vitamin A, 4% Vitamin C, 26% calcium, 21% iron
For more heart-healthy breakfast recipes, see also:
- Blueberry French Toast Casserole
- Breakfast Casserole
- Mango Chocolate Chip Scones
- Chocolate Chip Muffins
- Strawberry Smoothies
- Pumpkin Bran Muffins
- Chocolate Raspberry Muffins
- Crock Pot Oatmeal Recipe
- Chocolate Banana Smoothies
