Moby's Vegan Blueberry Pancakes

Ingredients for Moby's Vegan Blueberry Pancakes

• 190g whole-grain spelt flour

• 60g oat bran

• 120ml wheat bran

• 1 teaspoon bicarbonate of soda

• 1/2 teaspoons fine sea salt

• 475ml plain full-fat soy milk or rice and soy milk blend*

• Vegetable oil for cooking

• 240ml (275ml ) fresh blueberries or frozen, unthawed, plus 120ml fresh blueberries or raspberries for serving

• Maple syrup for serving

• *Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavour. It's available in natural food stores and from edenfoods.com.

In medium bowl, stir together spelt flour, oat bran, wheat bran, bicarbonate of soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 60ml batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

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