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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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if you want plain pancakes, omit the blueberries. Ingredients:
1 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon (optional) |
2 tablespoons canola oil, plus oil for the pan (or any kind of mild-tasting veg oil) |
1/3 cup water |
1 -1 1/4 cup plain soymilk |
1 teaspoon vanilla extract |
2 tablespoons pure maple syrup |
1 cup blueberries |
Directions:
1. Oil a large skillet and preheat over med/high heat for about two minutes.
2. Sift together the flour, baking powder, salt, and cinnamon, if using.
3. In a separate bowl, combine the other ingredients.
4. Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
5. Do not over mix or the pancakes will be tough; a couple of lumps are okay.
6. Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
7. Transfer to the plates, and repeat until the rest of the pancake mix is used.
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