Okinawan Blueberry Pancakes

By sidecars

Ingredients

• 2 eggs, free-range, omega-3
• 1 1/2 cups calcium fortified soy milk
• 1 teaspoon vanilla extract
• 2 cups whole-grain flour
• 3 teaspoons baking powder
• 3 tablespoons brown sugar
• 1 1/2 cups fresh blueberries
• Canola oil spray
• See more at: http://www.cooktj.com/node/6021#sthash.oHmRi1qe.dpuf

Details

Servings 1
Adapted from cooktj.com

Preparation

Step 1

Beat eggs in a mixing bowl until thick. Slowly add soy milk, stirring constantly. Add vanilla.
Sift flour and baking powder into a separate bowl. Add sugar and blueberries to flour and mix well.
Add the flour mixture to the egg batter and mix gently.
Coat a griddle or skillet with canola oil spray and heat over medium heat.
Pour 1/3 cup of batter for each pancake onto griddle or skillet. When pancake surface is covered with bubbles and bottom side is brown, about 3 minutes, flip and cook the other side until set, about one minute.
Remove pancake(s) to warmed platter and make remaining pancakes with remaining batter.