Blueberry Pancakes
with Gingerbread
(Serves 4-5)
- 1 -cup (240 grams) all-purpose
flour
- 1 -cup (240 grams) whole wheat
flour
- 1 -tsp. baking
powder
- 1/2 -tsp. baking
soda
- 1 -tsp. dried
ginger
- 1 - tsp.
cinnamon
- 1/4 -tsp.
nutmeg
- 1/4 -tsp.
cloves
- 1 -tsp.
salt
- 1/2 -cup (120 grams) egg substitute
- 2 -cups (480 grams)
buttermilk
- 1/4 -cup
molasses
- 2 -Tbsps. brown
sugar
- 3 -Tbsps. canola
oil
- 2 -cups fresh/ frozen
blueberries
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Feel free to substitute some of the spices e.g.
try pumpkin mix instead of cinnamon and dried
ginger or mixed spice instead of nutmeg.
Blueberry pancakes recipe may at first
appear to be very complicated, the reality is although there are lots of
ingredients, the process is quite simple.
Mix the ginger, cinnamon, cloves, baking powder, nutmeg,
salt, cloves and baking soda together in a bowl.
I n a separate bowl mix the buttermilk, egg
substitute, brown sugar, molasses and the canola oil.
Carefully mix these two mixtures together and lastly, fold in
the blueberries.
Heat a knob of
butter in a frying pan over a medium heat. Place spoonfuls of the batter into the
hot pan and cook for one minute on each side, or until
golden.
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