Blueberry Buckwheat Pancakes

Dry ingredients:

1/2 cup whole grain buckwheat flour

1/2 cup all-purpose flour

3/4 teaspoon of baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

Wet ingredients:

1 cup soy milk

1 teaspoon lemon juice

1 tablespoon flax meal

2 tablespoons maple syrup

Mix-In:

1/2 - 3/4 cup blueberries, fresh or frozen (do not thaw if using frozen), plus extra berries for topping

Combine soy milk, lemon juice and flax meal and allow to sit about 10 minutes to thicken.

In a separate bowl, whisk together all dry ingredients.

Once the soy milk has thickened, whisk in maple syrup and pour mixture over dry ingredients. Mix batter until ingredients are just combined. A few lumps are fine. Fold in blueberries.

Cook pancakes in a heated, llightly oiled non-stick skillet or griddle.  Use a 1/3 cup measure to pour the batter into the skillet to make 6 pancakes. You may need to cook in two batches, depending on the size of your pan. Serve pancakes warm, with maple syrup and extra blueberries on top.