Gingerbread Pancakes W/ Fresh Blueberry Syrup

• 1 cup gingerbread mix (I used Hodgson Mills Whole Wheat Gingerbread mix)
• 12 cup soy flour
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 14 teaspoon cinnamon
• 14 teaspoon clove
• 18 teaspoon ginger
• 2 tablespoons Splenda sugar substitute
• 1 14 cups low-fat milk
• 1 egg (separated)
• 1 egg white

1. Whisk dry ingredients together.
2. Whisk egg white in a medium size bowl, then add yolk and milk.
3. Add dry ingredients and stir just until combined.
4. Pour by 1/4 cup measure onto hot griddle coated with cooking spray.
5. I served these with fresh blueberry syrup.
6. Mash 2 cups frozen blueberries (thawed) with 2 Tbs Splenda.
7. Add a little lemon juice and maple syrup to desired sweetness and consistency.

gingerbread mix, soy flour, baking powder, salt, cinnamon, clove, ginger, splenda sugar substitute, lowfat milk, egg, egg

Taken from www.food.com/recipe/gingerbread-pancakes-w-fresh-blueberry-syrup-230197 (may not work)