Vegan Blueberry Pancakes

We awoke to a cold and wintry Wyoming morning. Eric has the day off so we are able to take our time a bit. So, I thought a good breakfast of pancakes would get us off on the right foot. So, Cordelia and I set to work in the kitchen while Eric slept in a bit (he was still up by 8).



Ingredients

• Vegan equivalent to 1 egg. I use EnerG Egg replacer (1 1/2 tsp. egg replacer + 2 Tbs. warm water-mix)
• 1 1/2 tsp. vanilla extract
• 1 1/4 c. vegan milk. I use soy or almond, just depends on what's in the fridge
• 1 1/2 Tbs. vegetable oil
• 2 tsp. baking powder
• 1/2 tsp. salt.
• 3 tbs. +1 tsp. sugar
• 1 1/4 c. flour
• 1/2 c. fresh or frozen organic blueberries

Directions

• Heat a large, non-stick skillet over medium high heat.
  
• While that is heating combine the wet ingredients in a bowl and mix. In a separate bowl combine the dry ingredients, mix. Do not add the blueberries yet.
  
• Combine the wet and dry ingredients and mix until just integrated.
• Add the blueberries and gently integrate.
• Ladle into circles (or whatever shape you like) onto your skillet and leave it alone until bubbles begin to pop in the center of the pancake.
  
• Flip them over and cook for a couple of minutes more.
• I put them into a low heated oven on a cookie sheet while I cook the rest to keep it all warm.
• Serve with organic maple syrup and some vegan margarine. Oh, and of course a glass of fresh squeezed orange juice.