This is a very simple, quick, and low-fat recipe.
2 cups whole wheat flour
2 tsp baking powder
2/3 c soymilk or almond milk
3 tbsp Ener-G egg replacer + 2 tbsp warm water**
dry ingredients in a bowl and whisk in wet ingredients until a batter
is formed. Add about a cup of blueberries and mix well. Meanwhile, heat
oil in a large frying pan and drop in clumps of batter by the heaping
tablespoon. This batter is thicker and less liquidy than normal pancake
batter and the pancakes will come out more like very soft biscuits. Fry
each side on medium heat for about 5 min or until brown and crispy. Top
with real maple syrup or agave and Earth Balance vegetable oil spread.
** There may be other ways to replace the eggs in the standard pancake recipe, such as silken tofu, but I find this brand, which is made from potato starch and calcium carbonate, thickens up nicely and is very inexpensive. You can find it at most health-food stores.