Hubby made some delicious vegan pancakes for a Mother's Day breakfast feast. Here's the recipe, in case you're hungry:
1 cup whole wheat flour 1 cup unbleached white flour 1 tablespoon baking powder 2 tablespoons sugar (optional) 2 cups soymilk 1 tablespoon vegetable oil Frozen blueberries (as many as you like: we like a lot)
Stir together the dry ingredients in one bowl and whip the wet ingredients (including the blueberries) into another bowl. Pour the wet ingredients into the dry, stirring. Leave 5-10 minutes to rise.
Lightly oil a skillet and heat over medium flame. Pour 1/4 cup of the batter into the skillet at a time, and cook about 3 minutes. Flip and repeat.
I may not be a full-fledged mother yet, but these pancakes were sure delicious.