Blueberry Pancakes

Ingredients

3 tablespoons melted Earth Balance (or other vegan margarine)
1 tablespoon orange juice concentrate
1 teaspoon vanilla extract
1 1/2 cup almond milk (I used the sweetened variety, but unsweetened works too.)
2 tablespoons pure cane sugar
3/4 teaspoons salt
1 1/2 cup all purpose flour
1 tablespoon non-GMO cornstarch
1 tablespoon aluminum-free baking powder (or use 2-1/4 teaspoon regular baking powder)
1 cup blueberries (fresh or frozen (thawed))

Step 1
In a medium mixing bowl, whisk together melted margarine, OJ concentrate, vanilla, almond milk, and sugar. Turn on your stove or griddle to medium/medium-high heat. Now, add remaining dry ingredients (salt, flour, cornstarch, and baking powder) and whisk together until a smooth batter develops.
Step 2
Spray pan or griddle with cooking spray, then measure 1/4 cup sized portions of batter on to pan or griddle.
Step 3
Carefully drop 6-8 blueberries on to each batter portion, just after you have poured it on to the griddle. Flip pancake when the edges are starting to look a little dry and the inner 1/3 portion of batter is slightly bubbling. I found that my pancakes were ready to flip about 15 seconds after I finished pushing the blueberries in.
Step 4
When both sides of pancakes are golden, transfer them to a plate to serve or cover with a kitchen towel to keep them warm.
Step 5
Serve hot with maple syrup and more blueberries, if desired.

1. This recipe makes about 13 pancakes.