Ingredients
1 1/4 cup flour (can use whole wheat)
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoons salt
3 Tablespoons canola oil
2 Tablespoons Applesauce
1 1/3 cup almond milk (can sub soy milk or regular milk if no allergies) I've also made it when I am completely out of milk, with 1 cup of water and 1 T dairy-free margarine and it tuned out great!
1/2 cup fresh blueberrys
Directions
1. Mix first 4 ingredients with a whisk until well combined. Add remaining wet ingredients and stir just until moistened and large lumps are broken up. Fold in the blueberrys.
2. Preheat an electric griddle or pan over medium heat until hot. Brush lightly with canola oil.
3. Pour batter onto hot pan to form small pancakes. Cook until bubbly and edges look dry. Flip with spatula and cook until the underside is golden. Keep warm in oven until ready to serve.
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