|12 ounces frozen raspberries||1 teaspoon baking powder|
|1/2 teaspoon cinnamon||1 teaspoon baking soda|
|1/2 teaspoon ground ginger||1 pinch kosher salt|
|Taste for granulated sugar, honey, or agave syrup (optional)||1 1/4 cups buttermilk|
|4 ounces white whole wheat flour (1 scant cup)||1/4 cup canola or vegetable oil|
|4 ounces all purpose flour (1 scant cup)||2 large eggs|
|2 tablespoons granulated sugar||Whipped cream for serving (optional)|
Pour the frozen raspberries into a medium saucepan and cook over medium heat, stirring occasionally, until the fruit is fully reheated and bubbling, about 15 minutes. Taste for sweetness and add sugar, honey or agave syrup as needed. Add the cinnamon and ginger. Reserve for topping the pancakes.
Whisk both flours, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the buttermilk, oil and eggs together until homogenous. Stir into the dry ingredients until just combined.
Drop the batter in 3-inch rounds onto a preheated nonstick griddle. Flip when the tops of the pancakes turn from shiny to slightly matte, with a few bubbles appearing.
Ladle the raspberry sauce over the pancakes to serve, and top with whipped cream if desired.
To store pancakes for future use, freeze between sheets of waxed or parchment paper, or in a single layer on a baking sheet before wrapping in foil or transferring to freezer bags. Thaw in the fridge or reheat directly from frozen in a toaster oven at 350° for 7-10 minutes.
The raspberry sauce will keep in the fridge for about a week.
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