2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup + 2 tablespoons sugar
2 teaspoons vanilla
2 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1 2/3 cups nondairy milk (I use soy)
2 tablespoons vegetable oil, if desired
1 cup blueberries (frozen or fresh)
1. Combine ingredients except blueberries, and stir until blended. Stir in blueberries.
2. Preheat and oil a pan or griddle. Pour 1/4 cup batter into pan and cook until the edges are dry.
3. Carefully flip the pancake over and cook until golden.
Source of recipe: I went by someone else's recipe, but used my own portions and changed a few things.