Light and fluffy pancakes filled with juicy blueberries! Makes about 3 cups of batter which yields 12 pancakes.
1 cup unbleached white or white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 cup of fresh blueberries
1 cup milk (or almond milk)
3 large egg whites
2 tsp oil
1 tsp vanilla
Remove grate from the grill and add your Kenyon griddle. Add 1 1/2 cups water to the drip tray and preheat grill to medium heat.
Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla in another medium sized bowl and mix until smooth.
Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don’t over-mix.
Pour 1/4 cup of pancake batter onto the griddle. Add blueberries in each pancake. When the pancake starts to bubble and the edges being to set, flip the pancakes. Repeat with the remainder of the batter.