Blueberry-Lemon Pancakes

1 cup white all purpose flour
1/3 cup Vanilla Soy Milk
1/6 cup Vanilla Soy Milk + 1/6 cup lemon juice
1 tbsp canola oil
1 egg
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
Pam cooking spray for frying pan.
1/2 cup blueberries

In a medium mixing bowl, combine all ingredients together well then let stand for three minutes.

Using a 9 inch non-stick coated frying pan, spray with Pam then turn heat on medium heat. Add enough batter to coat bottom of pan. Scatter 1 tsp of blueberries onto pancake. Cook until edges are dry and bubbles are bursting in the middle. Turn and cook another 2 minutes. Remove from heat and plate. Serve with Nucoa and minimal syrup.

Makes 3 6-inch pancakes.