This recipe makes 4-6 servings. I halved everything and only used white flour as I didn’t have any whole wheat flour. I didn’t have canola or safflower oil and used regular sunflower oil. I also didn’t have any frozen blueberries and used fresh ones instead.
Halving everything makes about 3 large pancakes or 4 average ones.
1 cup whole wheat flour
1 cup white flour
3 Tbsp. sugar
3 Tbsp. baking powder (I didn’t use any because I used self rising flour)
1 tsp. sea salt
2 cups vanilla soy milk
3 Tbsp. canola or safflower oil (I used regular sunflower oil)
1/2 cup frozen blueberries
1/2 cup fresh blueberries
Combine dry ingredients in a bowl and sift together. Add vanilla soy milk and oil and mix until smooth.
Ladle onto hot pancake griddle or pan. Add frozen blueberries. Cook for about 2-3 minutes on each side.
Serve with fresh blueberries and maple syrup (optional).
I poured the mix onto a fying pan and added the blueberries. I used my finger to push them into the mixture.
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