Power Pancakes
Recipe courtesy Christine Waltermyer

Serves 12 small or 6 large pancakes

Ingredients:
1 cup whole wheat pastry
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
2 tablespoons safflower oil
1 1/4 to 2 cups rice or soy milk
1/2 teaspoon brown rice vinegar
1 cup fresh or frozen (thawed and drained) blueberries
Vegetable margarine (trans fat free) for topping
Maple syrup for topping

Directions:
Warm a cast iron skillet over medium heat while preparing the pancake batter. To create the batter, mix dry ingredients together in a bowl. In a separate bowl, whisk wet ingredients together. Add the wet to the dry ingredients and stir until combined. If needed, add more rice milk to achieve a smooth, thick batter. Fold in blueberries.

Lightly oil the skillet with some safflower oil and immediately add 1/3 to 1/2 cup of batter to form a pancake. After several minutes, when the edges of the pancake begin to look slightly dry and surface bubbles begin to “pop,” gently flip pancakes with a spatula. Repeat with remaining batter, keeping finished pancakes warm in a covered container. Serve hot with a dollop of vegetable margarine and warm maple syrup.