Place a mesh strainer over a bowl and drain crushed pineapple, reserving both the liquid and pineapple.
In a 1-quart saucepan set over medium heat, combine blueberries, pineapple juice, 1 tablespoon sugar and ½ teaspoon ground ginger.
Bring to a boil and reduce heat to low.
Using a potato masher, crush blueberries slightly to release their juices.
Simmer until reduced by half, about 20 minutes. Set aside.
In a medium mixing bowl, whisk together remaining 1 tablespoon sugar, 1 teaspoon ground ginger, flour, baking powder, cinnamon, cardamom, baking soda and salt. Set aside.
In a small mixing bowl, stir together crushed pineapple, milk, oil and egg.
Pour pineapple mixture into dry ingredients and stir until just combined but not over-mixed.
Spray a nonstick skillet with cooking spray and place over medium heat.
When skillet is hot, ladle ½ cup batter into the pan, as many times as will fit in the pan without touching.
Cook on one side until golden brown, about 2 to 3 minutes.
Flip and cook until golden brown and the center of the pancake is cooked through, about 2 to 3 minutes.
Marcy Gaston, MS, RD, LN, is Assistant Teaching Professor of Hospitality Management at Montana State University in Bozeman. She blogs at cookingsustainably.com. Follow her on Twitter and Instagram.
