Summary: Click here to view the embedded video. Blueberry Pancakes Serves: 4 Difficulty: Easy Prep time: ~10 minutes Cook time: ~25 minutes 1 ½ cups all-purpose flour 2 tbs sugar 2 tsp baking powder ½ tsp salt 2 tbs ground flaxseeds ¼ cup water 1 ½ cups soy milk 1 tsp vanilla ¾ cup blueberries, fresh or frozen (thawed) In a large bowl, combine flour, sugar, baking powder, and salt, and set aside. In a blender, combine the flaxseeds and water and blend until thick, about 30 seconds. Add the soy milk and vanilla and process until smooth. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the blueberries. Heat a griddle or large skillet over medium heat. Ladle about ¼ cup of the batter onto the pan. Cook on one side until bubbles form on the top and the edges of the pancake are no longer shiny, about 2 minutes. Flip the pancake and cook until the other side is lightly browned, about one minute. Notes: This recipe should do well with substitutions including nuts, seeds other berries, other non-dairy milks, etc. Any egg replacer will most-likely do, including Ener-G, pureed fruit, applesauce, etc. Adjust the liquid depending on how thick you like your pancakes.
