[side note: the first time I made this recipe I made for brunch after I ran and the recipe made 3 thick medium sized pancakes that I did not share. So if you’re hungry or making for a crowd, I highly recommend doubling the recipe]
1 cup flour (I used whole wheat)
1 tsp Cinnamon
1 tsp Baking Powder
½ tsp Salt
¾ cup water
3 Tbs Maple Syrup
1 pint Blueberries
In large bowl combine flour, cinnamon, baking powder, and salt.
In measuring glass mix the water and maple syrup, mix well. Then combine the wet to dry ingredients, stirring well, but don’t over mix (should have some lumps).
Lighly oil a large non-stick pan and heat over medium-high heat. Pour ¼ cup of batter onto pan, and add blueberries. When small bubbles appear in the center of the pancake, flip over. Repeat until all batter is used.
Serve with your favorite toppings: sunfower seeds, vegan butter, or syrup
(from Chloe’s Kitchen)