Photo and recipe credit here.
2 cups whole-wheat flour
2 tsp baking powder
2 cups soy milk
Egg substitute equal to two eggs
1 tbsp olive oil
1 cup fresh blueberries
1. In a large mixing bowl, combine baking powder & whole-wheat flour. Whisk soy milk, egg substitute and olive oil in small bowl; add to dry ingredients and stir until just moistened. Gently fold in blueberries.
2. Using a nonstick pan, spoon about 1/8 cup of batter per pancake into the skillet. Cook over medium heat for about one minute or until top bubbles, flip and cook another minute.
3. Serve hot with vegan butter and maple syrup. Top with fresh blueberries.