Feeling a little green this morning? Try some blues. These pancakes, infused with ginger and packed with blueberries and whole wheat, make a soothing and nutritious morning meal, especially if you're suffering from morning sickness. What’s better still is that they're surprisingly light — even with the whole wheat flour.

  • 1 ½ cups whole wheat flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Pinch of ground allspice
  • 1 teaspoon baking soda
  • 1 cup apple juice concentrate or white grape juice concentrate
  • 1/3 cup milk
  • 3 tablespoons butter, melted
  • 2 medium-size eggs
  • 1 ½ cups fresh or frozen (unthawed) blueberries, or 1 cup freeze-dried blueberries
  • 2 teaspoons canola oil
  • Gingered Pancake Syrup (recipe follows)
  1. Place the whole wheat flour, ginger, cinnamon, allspice and baking soda in a large bowl and stir to combine. Set aside.
  2. Place the apple juice concentrate, milk, butter and eggs in a medium-size bowl, and whisk to blend. Add the juice mixture to the flour mixture and whisk until blended. Add the blueberries and stir gently to combine.
  3. Heat the canola oil in a 9-inch skillet over medium-high heat. Cook the pancakes 2 at a time, using ¼ cup of the batter per pancake, until they are golden brown on the bottom, 2 to 3 minutes. Turn the pancakes over and continue cooking until the second side is golden brown, about 2 minutes. Repeat with remaining batter.
  4. Serve the pancakes warm, with the Gingered Pancake Syrup. The ginger-blueberry pancakes can be frozen for up to 2 weeks. Let them cool completely, then wrap them in a single layer or individually in aluminum foil. To reheat, unwrap a pancake and microwave it on high power for 2 minutes or heat it in a 350 F oven for 10 minutes.

Makes about 12 pancakes

Nutrition Info:

1 portion (about 4 pancakes) provides:

  • Vitamin C: 1 serving made with vitamin C-fortified white grape juice concentrate.
  • Other fruits and vegetables: ½ serving
  • Whole grains and legumes: 2 servings
  • Fat: 1 serving

Gingered Pancake Syrup

Spicy and sweet, this syrup is tops for pancakes. But don’t stop there; you’ll want to drizzle it over French toast, yogurt and fresh fruit, too.

  • 1 cup pomegranate juice or blueberry juice (see note) or apple juice
  • ½ cup orange juice
  • ½ cup white grape juice concentrate
  • 1 piece (2 inches) fresh ginger, peeled and thinly sliced
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  1. Place the pomegranate and orange juice, grape juice concentrate, ginger and vanilla in a small saucepan over medium-high heat and let it come to a boil. Reduce the heat and let it simmer until slightly reduced, about 10 minutes.
  2. Place the cornstarch in a small bowl, add 3 tablespoons of the pomegranate juice mixture and whisk to mix, then stir into the remaining pomegranate juice mixture. Increase the heat to high and let the syrup come to a boil. Reduce the heat and let the syrup come to a boil. Reduce the heat and let the syrup simmer until slightly thickened, about 3 minutes.
  3. Remove the syrup from the heat and let it cool to room temperature. If you like, pour the syrup through a strainer set over a bowl to remove the slices of ginger. The syrup can be refrigerated, covered, for up to 1 week. Let it come to room temperature or warm it slightly before serving.

Makes 1 cup

Note: Pomegranate and blueberry juice are available in the refrigerated section of supermarkets and health food stores.

Nutrition Info:

1 portion (¼ cup) provides:

  • Vitamin C: 1 serving
  • Other fruits and vegetables: ½ serving