Blueberry Pancakes

adapted from PETA

1 cup white flour
1 cup whole-wheat flour
3 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt
2 cups vanilla soy milk
3 tablespoons canola or safflower oil
¾ cup frozen blueberries
½ cup fresh blueberries (optional)
Non-dairy butter or oil for frying

Directions:

1. Combine the white flour, whole wheat flour, sugar, baking powder, and salt in a bowl and sift together.
2. Add the soy milk and the oil. Mix until smooth.
3. Ladle the batter onto a hot, oiled frying pan or pancake griddle. Gently spread out the batter by moving the bottom of a spoon in circles.
4. Immediately drop about six or seven frozen blueberries into the batter in the frying pan. Carefully use your finger or a fork to push these blueberries down.
5. Cook for about 2 to 3 minutes on each side. We recommend using half a teaspoon of non-dairy butter before flipping the pancake or adding new batter to the frying pan.
6. Serve with fresh blueberries and maple syrup, if desired.

Makes about 8 large pancakes.