Serves: 4



  • 2-1/2 cups whole wheat flour
  • 1T and 1 teaspoon baking powder
  • 2 servings of Ener G Egg Replacer (s/b equivalent to 2 eggs)
  • 2 1/2 – 3 cups organic, unsweetened soy or almond milk, plus more if necessary
  • 1t salt
  • 2T honey
  • 1t cinnamon
  • 1t vanilla (optional)
  • 1 cup blueberries (optional)
  • 2T wheat germ or flax seed (optional)


  • Organic maple syrup
  • Honey
  • Homemade jelly
  • Peanut butter


  1. Stir together the flour and baking powder.
  2. Beat together the egg replacer, milk, salt and brown sugar in a bowl.
  3. Stir all together, add blueberries, and stir to incorporate.
  4. Preheat a heavy-bottomed skillet over medium heat, and use vegan butter or cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
  5. Add topping(s) and serve hot.

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