Whole Wheat Pancake with Ginger & Berries

You can never have too many side dish recipes, so give Whole Wheat Pancake with Ginger & Berries a try. This lacto ovo vegetarian recipe serves 12 and costs $1.52 per serving. One serving contains 177 calories, 6g of protein, and 2g of fat. 370 people have made this recipe and would make it again. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up salt, berries, whole wheat flour, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. Similar recipes include Lemony Wheat Berries with Roasted Brussels Sprouts (+ Everything You Ever Wanted to Know About Wheat Berries!), German Pancake with Berries, and Custardy Oven Pancake with Mixed Berries.

Servings: 12

 

Ingredients:

2 tbsp baking powder

1 1/2 cup fresh or frozen berries (I used marionberries)

2 large eggs

Maple syrup or fruit syrup

1 1/2 tsp ground cinnamon

1 1/2 tsp ground ginger

1 tbsp maple syrup (or honey, agave nectar or brown sugar)

1/2 tsp salt

1 1/2 cup skim milk (or more if batter is too thick)

2 cup whole wheat flour

Equipment:

whisk

bowl

measuring cup

frying pan

griddle

Cooking instruction summary:

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 1/3 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.

 

Step by step:


1. In a large bowl, whisk one large egg.

2. Add the flour, milk, brown sugar, baking powder, cinnamon, ground ginger, and salt.

3. Mix well.

4. Add blueberries and mix again.

5. Heat a frying pan over medium-high heat or heat a griddle to 375 degrees F. Using a 1/3 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.

6. Serve with fresh fruit and syrup.


Nutrition Information:

Quickview
175k Calories
5g Protein
1g Total Fat
38g Carbs
11% Health Score
Limit These
Calories
175k
9%

Fat
1g
2%

  Saturated Fat
0.39g
2%

Carbohydrates
38g
13%

  Sugar
17g
20%

Cholesterol
31mg
11%

Sodium
130mg
6%

Get Enough Of These
Protein
5g
11%

Manganese
1mg
53%

Phosphorus
273mg
27%

Selenium
16µg
23%

Fiber
4g
19%

Calcium
148mg
15%

Potassium
457mg
13%

Vitamin B2
0.18mg
11%

Magnesium
40mg
10%

Vitamin A
477IU
10%

Copper
0.19mg
9%

Vitamin B1
0.14mg
9%

Vitamin K
9µg
9%

Iron
1mg
8%

Vitamin B3
1mg
8%

Vitamin B6
0.14mg
7%

Zinc
0.92mg
6%

Folate
18µg
5%

Vitamin B5
0.43mg
4%

Vitamin B12
0.23µg
4%

Vitamin C
3mg
4%

Vitamin D
0.53µg
4%

Vitamin E
0.33mg
2%

covered percent of daily need
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