"THE BEST PANCAKES I'VE EVER HAD"

That is how my husband described these pancakes as we were eating them. I've had a lot of pancakes in my day and I'm not sure I can commit to that statement. I seem to remember some banana pancakes that I had in Hawaii being pretty darn good, or was it the fact that I ate them in Hawaii? Anyways, these do happen to be vegan pancakes but they are SO good. I got the recipe from Veganomicon and adjusted it a tiny bit.

Ingredients:

1 cup all purpose flour
1/2 cup cornmeal
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons canola oil
1 1/4 cup soy milk
1/3 cup water
1 teaspoon vanilla
2 tablespoons pure maple syrup
2 teaspoon grated lemon zest
1 cup fresh blueberries
butter or oil to grease the pan

Directions:

1. Sift the flour, cornmeal, baking powder and salt.

2. In a separate bowl, combine all the wet ingredients. Add the wet to dry and mix until just incorporated. (the less mixing the better when making pancakes or they will be tough) Fold in the blueberries.

3. Grease a non-stick pan and heat to medium high heat. Cook pancakes until brown on the bottom and bubbles form on top, about 4 minutes. Resist the urge to flip them before you get bubbles on the top. Patience is key.

4. Flip with a spatula and cook until the other side is brown.

5. Top with additional blueberries, powdered sugar and maple syrup.

Notes: I had to add more flour than the original recipe called for because the batter was too thin. I think this flavor combo is so great that if you wanted to make this easy on yourself (even though these were pretty darn simple) you could just add lemon zest and blueberries to good ole' Bisquick too. But because of the cornmeal, these come out a little more spongy than fluffy but I think that's what makes them so good.

**Image via Positively Beauty**