Ginger-Blueberry Whole Wheat Pancakes

• 34 cup whole wheat flour
• 12 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 1 pinch ground allspice
• 12 teaspoon baking soda
• 12 cup apple juice concentrate or 12 cup white grape juice concentrate
• 14 cup milk
• 12 tablespoon butter, melted
• 1 medium size egg
• 34 cup fresh blueberries or 34 cup frozen blueberries (unthawed) or 1 cup freeze-dried blueberries
• 1 teaspoon canola oil

1. Combine flour, ginger, cinnamon, allspice and baking soda in a large mixing bowl.
2. Set aside.
3. In second bowl mix together juice, milk, butter & eggs.
4. Whisk to blend.
5. Add juice mixture to the flour mixture and whisk until blended.
6. Add the blueberries and stir gently to combine.
7. Heat the canola oil in skillet, 1/4 cup per pancake.
8. Cook 2-3 minutes until golden brown flip and cook for 2 minutes.

whole wheat flour, ground ginger, ground cinnamon, ground allspice, baking soda, apple juice concentrate, milk, butter, egg, fresh blueberries, canola oil

Taken from www.food.com/recipe/ginger-blueberry-whole-wheat-pancakes-396230 (may not work)