Vegetarian Blueberry Pancakes

Fluffy Vegan Blueberry Pancakes

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/2 cup quick oats
• 1/4 cup Malt-o-Meal cereal, dry
• 2 tablespoons milled cane sugar
• 4 teaspoons Rumford baking powder
• 1 teaspoon salt
• 1 tablespoon EnerG egg replacer
• 1/2 cup + 2 tablespoons water, divided
• 1 cup French Vanilla Silk creamer
• 1/4 cup Earth Balance margarine, melted
• 1 1/2 cups fresh or frozen blueberries, or substitute your favorite addition

Preparation:

1. In a large bowl combine flours, oats, cereal, cane sugar, baking powder and salt.
2. In a medium bowl, whisk together the egg replacer and 2 tablespoons of the water until foamy. Whisk in creamer, margarine and the rest of the water.
3. Pour into dry ingredients and combine. Gently stir in blueberries.
4. Heat skillet. To test for temperature, sprinkle a few drops of water in pan. If they dance across the skillet, it is hot enough. Spray lightly with oil.
5. Form four 4-inch pancakes, and cook until puffed and dry around edges. Turn and cook until golden brown. (To keep pancakes hot, stack on oven-safe plate and keep in warm oven.) Serve with warm maple syrup or Simple Blueberry Sauce (also available on the site).

Makes about twelve 4-inch pancakes

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