Blueberry-Cornmeal Pancakes

Ingredients (use vegan versions):

1 cup vegan soymilk (I like to use vanilla; plain works fine)
1/2 cup water
1 cup whole wheat flour
1/2 cup white cornmeal
1 tablespoon vegan sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/4 tablespoon salt
1 cup blueberries (do NOT thaw if frozen)
canola oil for frying

Directions:

Preheat oven to 200 degrees F.
In a medium bowl, combine the wheat flour, cornmeal,
baking powder, salt, vegan sugar and baking soda; mix well to
combine. Make a well in the center of dry mixture; add soy
milk and water. Mix with a fork just until moistened
(overmixing will not allow pancakes to be fluffy). Gently
fold in blueberries. Let batter stand undisturbed for 5
minutes while you preheat the griddle.
Heat griddle or large frying pan over medium heat;
grease lightly with canola oil. Use a scant 1/4 cup of
batter for each pancake. Turn when edges begin to look dry
and bubbles form on the top; cook for 1/2 additional
minutes. Keep pancakes warm in oven while you cook the
rest. These are great with just margarine and maple syrup,
but what I usually do is use margarine and brown
vegan sugar…the sugar melts on top of the pancakes and is
almost like caramel!
Serves: 12 pancakes
Preparation time: 10 minutes