Blueberry Pancakes


1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp oil (peanut or veggie)
1 cup almond milk
1/2 tsp vanilla
1 tsp lemon juice
1 tbsp orange juice
1/4 c blueberries

Preheat an oiled skillet over medium heat.
Combine dry ingredients,  mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Fold in blueberries.

Pour about 1/4 cup batter per pancake and cover. Let cook several minutes,  just past when it bubbles. The pancake will look slightly cooked on top. Flip, cover, and allow to cook for a couple more minutes until lightly browned. Repeat until batter is used up. Makes about 2 servings, or 6 pancakes.
Topped with Earth Balance buttery spread and organic maple syrup.

We tried Upton’s Naturals Bacon Seitan for the first time with this. Great flavor, would do well on a BLT.



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