Spring has sprung, grocery store wise, at least. Blueberries! Strawberries! Mango! My little Mission market has had an influx of all of the above, particularly organic blueberries. Happy day! So I made some blueberry pancakes courtesy of Susan V over at FatFreeVegan.com. A great resource for ETL/vegan recipes, bookmark it! These kind of have a muffin/bread like flavor. Made with fresh blueberries… really good.
Ingredients:
1 1/4 cups flour — (half and half whole wheat + unbleached white. Susan suggested whole wheat pastry flour, I didn’t have that)
1 Tbsp sugar
2 tsp baking powder
1 pinch of salt
1 cup soy milk (I split half + half here too with unsweetened and regular soy milk)
1/2 Tbsp egg replacer — mixed with 2 Tbsp water
2/3 cup blueberries (I used more)
Directions:
Stir together dry ingredients. Add in milk, egg mixture and stir just until lumps are removed. Mix in blueberries. Spray and heat skillet over medium heat. Spoon batter to create 4 pancakes at a time – I had to flatten a bit because the batter is a bit thick. Flip when edges are dry and the underside appears golden. Serve with more fresh berries and syrup you like.