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Blueberry Pancakes

- 1 1/2 cups (360 ml)flour
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (3 ml) salt
- 1 egg or "egg replacer"
- 1 3/4 cups (420 ml) soy beverage
- 2 tbsp (30 ml) vegetable oil
- 3/4 (180 ml) cup blueberries (fresh or frozen)

Sift together the dry ingredients. Combine separately the egg or "egg replacer", soy beverage and vegetable oil. Add about 1/2 of the liquid to the dry ingredients and then add the blueberries and mix. Continue to mix in the rest of the liquid, being careful that it does not get too runny - it must form a circle on your griddle. Heat your griddle or frying pan to medium high heat. Grease the pan or griddle with margarine. Use about 1/3 cup (80 ml) of batter for each pancake. and bake until bubbles form on top. Then turn over, reduce heat to medium low and continue baking until golden brown. Serve with real maple syrup - delicious ! Serves 4.