Whole Wheat Pancake Recipe With Ginger & Berries
These whole wheat berry pancakes are a delightful and wholesome breakfast option. Made with fresh or frozen berries and spiced with cinnamon and ginger, these pancakes are both flavorful and nutritious. Enjoy a stack of these pancakes drizzled with maple syrup for a comforting and satisfying morning meal.
— Constant Cookbook
Ingredients
- 2 large eggs
- 2 cup whole wheat flour
- 1 1/2 cup skim milk (or more if batter is too thick)
- 1 tbsp maple syrup (or honey, agave nectar or brown sugar)
- 2 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cup fresh or frozen berries (I used marionberries)
- Maple syrup or fruit syrup
Instructions
- In a large bowl, whisk one large egg. Add the flour, milk, brown sugar, baking powder, cinnamon, ground ginger, and salt. Mix well. Add blueberries and mix again.
- Heat a frying pan over medium-high heat or heat a griddle to 375 degrees F. Using a ⅓ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
- Serve with fresh fruit and syrup.
Yield
Makes approximately 12 6-inch pancakes
Nutrition
- Serving Size: 1 Pancake
- Calories: 107 kcal
- Carbohydrate Content: 21 g
- Protein Content: 5 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 28 mg
- Sodium Content: 123 mg
- Fiber Content: 3 g
- Sugar Content: 4 g
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