The White Pig Blueberry Pancakes

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The White Pig Blueberry Pancakes
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Makes: 6 servings adjust
This recipe is adaptable to a variety of dietary needs, says White Pig proprietor Dina Brigish: you can substitute spelt or gluten-free flour, or use oat or almond milk in place of soymilk. At the B&B, these pancakes come to you hot off the griddle following a first-course soy yogurt parfait. Serve with pure maple syrup.

Directions

Ingredients

  • 2 cups All-Purpose Flour
  • 6 tablespoons Sucanat (Sugar Cane Natural)
  • 2 tablespoons Baking Powder
  • 1⁄4 teaspoon Salt

Step 1

Whisk together flour, sugar, baking powder, and salt in large bowl.

Ingredients

  • 2 cups unsweetened soymilk

Step 2

Slowly whisk in soymilk, adding more, if necessary, for a smooth, spreadable batter.

Ingredients

  • 2 cups Blueberries

Step 3

Coat large skillet or griddle with cooking spray, and heat over medium heat. Scoop 1/4 cup batter into hot pan, and sprinkle with 2 Tbs. blueberries. Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown. Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides. Repeat with remaining batter and blueberries.
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