Blueberry Buttermilk Pancakes

Here's a really sneak, sneak preview of one of the recipes in Celine and my next book, Hearty Vegan!



These bad boys cook up nice and fluffy.  Just as good, or BETTER than any non-vegan version you've ever had!

2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons (25 g) sugar
1 1/2 cups (355 ml) soymilk
3 tablespoons (45 ml) lemon juice
1 teaspoon pure vanilla extract
1 tablespoon (8 g) Ener-G Egg Replacer powder
1/4 cup (60 ml) warm water
3 tablespoons (42 g) nondairy butter, melted
1 cup (145 g) fresh or thawed frozen blueberries

In a medium size mixing bowl, mix together flour, salt, baking powder, baking soda, and sugar.
In a small bowl mix together soymilk, lemon juice, and vanilla, it will curdle and become like buttermilk.
In a small bowl, whisk together egg replacer and warm water until foamy.
Add egg replacer to buttermilk mixture.
Add wet ingredients into dry and mix until batter just comes together.
Mix in melted butter.
Heat a large nonstick skillet over medium high heat. If not using a nonstick skillet, melt a little bit of nondairy butter in the pan to prevent sticking.
Ladle about 1/2 cup (5 ounces, 140 g) of batter into the pan.
Sprinkle a handful of blueberries into the pancake.
When batter begins to bubble, flip as you would any pancake.
Cook until golden brown.
Serve immediately with butter and maple syrup.

Yield: Six 6-inch (15 cm) pancakes