Such a nice way to start my morning!
Err… afternoon. Adapted and perfected from this recipe!
Ingredients:
1 1/4 cups flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 1/4 cups soy milk
2 tbsp vegetable oil
1 cup fresh blueberries
Mix flour, sugar, baking powder, and salt in a large bowl.
In a small bowl, mix soy milk, vegetable oil and blueberries together.
Add the wet ingredients to the dry ingredients and stir until just incorporated.
In a hot non-stick pan over medium-high heat, drop batter to form 3-4″ diameter pancakes. You may find that you need to oil the pan slightly, depending on your cookware.
Flip the pancakes when you spy bubbles appearing on the surface of the batter. They should be done on the second side after a minute or two (you can peek at the bottom with your spatula, but don’t go flipping them again willy-nilly! tsk).
Top with the yummiest, purest maple syrup you can get your little paws on, and chow down. Yields approximately 10 thick pancakes.
