Blueberry Pancakes
There used to be a restaurant in Northeast Minneapolis called Mill City Café and they served delicious pancakes with fruit and nuts embedded in one side which inspired this recipe. Blueberries and walnuts together have a great antioxidant punch.
1 Tablespoon flax meal
1 cup of soy milk (or other plant milk)
2 Tablespoons vegetable oil, plus more for pan
1 cup of whole wheat flour
2 ½ teaspoons of baking powder
¼ teaspoon of salt
1/4 cup frozen blueberries
2-3 Tablespoons walnut pieces
Real maple syrup
Wisk the flax meal into the soy milk and set aside for 5 minutes. Heat a skillet. Cast iron works best. Wisk two tablespoons of oil into the milk.
Sift the flour, baking powder and salt together. Mix into the wet ingredients.
Add a small amount of vegetable oil to the skillet. Ladle about 3 Tablespoons of batter into the pan for each pancake. (You will end up with six fluffy pancakes.) Put 6 or 7 frozen blueberries and some small walnut chunks on top of each pancake as it cooks. Turn when the edges look dry and bubbles are bursting on top near the center. Look for a dark golden color to ensure the batter around the frozen berries is cooked.
Serve with antioxidant rich real maple syrup.