Blueberry Buckwheat Pancakes

Dry ingredients:

1/2 cup whole grain buckwheat flour

1/2 cup white flour

3/4 teaspoon of baking powder

1/4 teaspoon baking soda

pinch of salt

Wet ingredients:

1 cup soy milk

squeeze of fresh lemon juice

1 slightly heaping teaspoon of Ener-G Egg Replacer

1 tablespoon melted vegan margarine

1 tablespoon maple syrup

blueberries, fresh or frozen

Squeeze a bit of lemon juice into the soy milk and let it sit a few minutes to thicken up. In a separate bowl, combine the dry ingredients and set aside.

Once the soy milk has thickened up, give it a stir and pour a small amount of it into a dish and whisk in a slightly heaping teaspoon of egg replacer powder. Stir the remaining wet ingredients into the soy milk mixture and pour over dry ingredients. Mix batter until ingredients are just combined. Lumps are fine. At this point you can either gently fold in blueberries (if using frozen berries, don't bother to thaw them) or sprinkle the blueberries over the pancake batter after you pour it into the skillet (they'll sink into the batter).

Cook pancakes in a lightly oiled and preheated non-stick skillet. I use a 1/3 cup measure to pour the batter into the skillet and end up with a total of 6 pancakes everytime. Serve pancakes with maple syrup.

Recipe: Better Than Bacon from VegCooking.com. I find it is too salty for my taste with the full amount of soy sauce so I reduce the amount. A Y-peeler works great for slicing the tofu into very thin strips.