Whole Wheat Pancake with Blueberries

I might be the only person in the world that makes this pancake from scratch on workday mornings. This recipe makes one large pancake or 2 smaller ones. I prefer one larger for myself!


1/3 Cup Whole Wheat Flour
1/2 tsp agave nectar
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
2.5 TBL safflower oil
6 TBL soy milk (or any non-dairy milk)
dash of vanilla extract
1/2 TBL walnuts, chopped
2 TBL fresh blueberries
1/2 tsp Earth Balance
maple syrup, to taste


Mix together all dry ingredients in a bowl. Whisk together all wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients. Then fold in the walnuts and blueberries.


Place a saute pan over medium heat and add the Earth Balance. Spoon the mixture onto the pan once the butter has melted. Flip the pancake once you see bubbles appear on top and it seems sturdy enough for the flip. Heat through on the other side for a couple minutes. Serve with maple syrup or your favorite toppings.