Vegan Cornflour Blueberry Pancakes Gluten Free

1 cup + 1 tbsp corn flour
1 tsp baking powder
pinch of fine sea salt
3/4 cup non-dairy milk (soy, rice, almond, coconut)
1 tsp light vegetable oil
1/2 cup fresh blueberries
1 flax egg* (1 tbsp of ground flax seed mixed with 3 tbsp hot water, let sit for 2 minutes then it’s ready to add)
Earth Balance vegan margarine for frying
Makes about 8 small pancakes.

Heat a frying pan or griddle to medium-high heat. In a medium sized bowl mix together the corn flour, baking powder & salt. Add the flax egg, oil & milk and mix well, but lightly, so that no lumps remain, and then fold in the blueberries.

Place a bit of Earth Balance in your pan to melt and then add about 1/4 cup of the pancake batter for each pancake. Cook until the top bubbles, about 4 minutes, then flip and cook for another 2 or 3 minutes until the bottoms are browned. Keep warm in the oven at 200′ until all the pancakes are cooked and ready to serve.

** haven’t tried flax eggs yet? they’re a great egg replacement in baking. For one flax egg, mix 1 tbsp of ground flax seed with 3 tbsp hot water. Allow to sit for 2 minutes and your flax egg is ready! It will become thick and a bit gelatinous and will do the job of an egg (binding) as it cooks. flax eggs are great for cookies, bars, muffins, pancakes, etc.
From http://cupcakesandkale.blogspot.com/2011/07/blueberry-cornmeal-pancakes.html

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