Jim Coleman Recipes

Blueberry Gingerbread Pancakes
(Serves 4-5)

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon dried ginger
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon kosher salt
• 4 extra large eggs, whipped
• 2 cups buttermilk
• 1/3 cup molasses
• 3 tablespoons olive oil
• 2 cups fresh/frozen blueberries

Directions:

Mix the ginger, cinnamon, baking powder, nutmeg, and salt together in a bowl.

In a separate bowl mix the buttermilk, eggs, molasses and the olive oil.

Carefully mix these two mixtures together and lastly, fold in the blueberries.

Heat a knob of butter in a frying pan over a medium heat. Place spoonfuls of the batter into the hot pan and cook for one minute on each side, or until golden.