Ingredients
3/4 cup whole wheat flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground allspice
1/2 teaspoon baking soda
1/2 cup apple juice concentrate or white grape juice concentrate
1/4 cup milk
1/2 tablespoon butter, melted
1 medium size egg
3/4 cup fresh blueberries or frozen blueberries (unthawed) or 1 cup freeze-dried blueberries
1 teaspoon canola oil

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