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Blueberry Gingerbread Pancakes
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 320
% Daily Value**
Total Fat 8g
12%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 69mg
23%
Sodium 188mg
8%
Total Carbohydrate 56g
19%
Dietary Fiber 2g
7%
Sugars 23g
Protein 7g
Vitamin A  2%Vitamin C  7%
Calcium  18%Iron  13%
Potassium  21%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Gingerbread Pancakes

Recipe Tags: Pancake Recipes

Date Added: January 04, 2014

Ingredients:

2 Cups Flour unsifted
1 1/2 Teaspoons Baking Powder heaping
1 1/4 Teaspoons Ground Ginger to taste
3/4 Teaspoon Pumpkin Pie Spice or cinnamon
1/4 Teaspoon Baking Soda (dissolved in a little warm water)
1/4 Teaspoon Salt fresh ground black pepper to taste
3/4 Cup Light Molasses unsulfured
3/4 Cup Buttermilk at room temperature
2 Eggs in shell (up to 8)
3 Tablespoons Vegetable Oil 1.5 TB
2 Cups Blueberries fresh or frozen
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Directions:

1. Mix first six dry ingredients in medium bowl and blend well.

2. In a large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons vegetable oil.

3. Add dry ingredients and whisk just until smooth.

4. Fold in blueberries. Brush nonstick skillet with vegetable oil.

5. Allow 3 tablespoons batter for each pancake.

6. Cook about a minute and a half on each side.

7. Keep warm in 200 degree oven. Serve with butter and maple syrup.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Sulfites allergies.
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