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Nutrition Facts
Serving Size 1 (146g) Recipe makes 3 servings
Calories 262
Calories from Fat 56		(21%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 264mg		11%
Potassium 406mg		11%
Total Carbohydrate 47.5g		15%
	Dietary Fiber 4.8g	19%
	Sugars 22.1g
Protein 7.0g		13%
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Ginger-Blueberry Whole Wheat Pancakes

Recipe #396230 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Abba Gimel
Oct 25, 2009

My wife gets morning sickness worse than I have ever heard of. Ginger is supposed to help with the nausea. Here is "What to eat when you are expecting"

SERVES 3 , 6 pancakes (change servings and units)

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 white grape juice concentrate
1/4 cup milk
1/2 tablespoon butter, melted
1 medium size egg
3/4 cup fresh blueberries or frozen blueberries (unthawed) or 1 cup freeze-dried blueberries
1 teaspoon canola oil

Directions

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.