Delicious pancakes for breakfast with fresh blueberries.
1 cup whole wheat pastry flour
2 tsps baking powder
Pinch of salt
1 cup almond milk (plus more if batter is too thick)
2 T oil
1 T agave nectar
1 cup blueberries
Oil for cooking
Mix all of the ingredients together. Stir until smooth. Add additional almond milk if the batter is too thick.
Warm a non-stick pan on medium heat (if not non-stick, add a little oil before cooking each pancake). Using a 1/3-cup measuring cup, pour the batter into pan. When bubbles appear on pancake, flip and cook until second side is golden brown (or if no bubbles appear after 1-2 minutes, check to see if pancake is browned).
Keep the cooked pancakes warm on a plate in a 200 degree oven. Serve with maple syrup, fruit or non-hydrogenated spread.
If you don't have almond milk, use soy, rice, oat or hemp milk instead.
If you don't have fresh blueberries, use frozen.