Blueberry Pancakes

1 egg

1 Cup flour (we use white spelt)

3/4 Cup milk (we use vanilla soy)

1 Tbl. sugar or agave nectar

2 Tbls. olive oil

3 tsp. baking powder

1/4 tsp. salt

 

1 Cup blueberries (fresh or frozen - thaw them first)

 

 

 

1. Mix all ingredients except blueberries until smooth.

 

2. Heat your pan or griddle on medium.  When a drop of water sizzles in pan, it's ready. 

 

3. Use a small amount of butter or margarine to grease your pan.

 

4. With a ladle pour some batter in pan, let it set for 5 seconds then add as many berries as you like to top of cake.  Pour a little more batter over the blueberries to cover them.

 

5. When bubbles apear on top of cake flip and let cook for a minute on other side.

 

 

Top with maple syrup, agave nectar or more berries!

 

 

Makes about 6 medium sized pancakes