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Egg-Free Blueberry Pancakes!

March 21, 2010

Egg-Free (and egg-replacer-free) Blueberry Pancakes

This recipe will serve 2-3.

1 cup white flour
1 Tbs sugar
1 1/2 Tbs baking powder
1/4 tsp salt
1 Tbs canola oil
1 cup unsweetened soy milk
1 cup of fresh blueberries

Combine dry ingredients. Mix in oil and milk until batter is smooth. Fold in blueberries. Cook on a hot, greased griddle or frying pan over medium high heat. Flip when the edges start to cook and the cakes are bubbling. When done, pancakes should be cooked through the center and golden brown on both sides.

For more info on pancake technique, watch the Pancake Master as we make TRIPLE-B Pancakes!

Perfect for Sunday mornings.

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