Vegan Blueberry Pancakes

1 C Whole Wheat unenriched flour
1 C Soy Milk - Unsweetened/Natural
2 tbsp Applesauce - Unsweetened
2 tbsp Agave Nectar - Light or Raw
1 tsp Salt (1/2 can be used)
1 1/2 tbsp vegetable oil
1 1/2 tbsp baking poweder
1/2 C Fresh Blueberries - you can use frozen but try to find some that don't have added sugar.

Put all dry ingredients in a bowl and stir lightly with a small spoon.
Add all wet ingredients in a bowl and stir lightly with a small spoon.
Make sure when you stir gently so you don't damage blueberries.

On a pancake pan, heat on Medium for 5 minutes. Test for readiness by placing one drop of water to see if it sizzles. If it does, measure out one pancake. My panckaes are usually 3 in across.

Cook on one side until you see that it is brown on bottom and air bubbles are produced on top. Flip and cook other side. Note: Bluberries will sometimes open up and juice will soak into panckae...that just makes it awesome :D

Cook time depends on how many you make at a time and the size you choose to make.

Eat and Enjoy!

Number of Servings: 10

Recipe submitted by SparkPeople user EMGIDEON.