Blueberry Cornmeal Pancakes

Ingredients 

 1 cup soy milk

 1/2 cup water

 1 cup whole wheat flour

 1/2 cup stone ground cornmeal

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup fresh blueberries

 2 tablespoons vegetable oil   

  

  

         

                              

 Directions

 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 

combine the flour, cornmeal, baking powder, baking soda and salt. 

Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 

about 1/4 cup of batter onto the hot griddle and cook until pancakes 

are bubbly on top and edges are slightly dry looking. Turn and

 cook until pancakes are browned.

 5. Serve warm with syrup or jam.