Blueberry Pancakes

Yield: 6 large pancakes

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup + 2 tablespoons sugar
2 teaspoons vanilla
2 egg replacers
1 2/3 cups nondairy milk
2 tablespoons vegetable oil, if desired
1 cup blueberries (frozen or fresh)

Combine ingredients except blueberries, and stir until blended. Stir in blueberries. Preheat and oil a pan or griddle. Pour 1/4 cup batter into pan and cook until the edges are dry. Carefully flip the pancake over and cook until golden.

From VegWeb.com