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Blackberry Pancakes

These pancakes are unbelievably delicious, and wild blackberries make them even better. As in many of my recipes, flaxseeds and lecithin granules perform superbly in replacing egg whites and yolks, respectively. Serve with Wild Strawberry Fruit Sauce, jam, or syrup.

1-3/4 cups (7 ounces) oat flour and 1 1/2 cups (7 ounces) buckwheat flour, or 14 ounces any whole-grain flour
1/4 cup lecithin granules
5 tablespoon freshly ground flaxseeds (2 tablespoons seeds)
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3 1/2 cups soy milk or nut milk
1/4 cup corn oil
2 teaspoons liquid stevia
1/2 teaspoon blackberry extract (optional)
2 cups wild blackberries
1/2 cup walnuts

1. In a large bowl, mix together the flour, lecithin, ground flaxseeds, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Stir in the soy milk, corn oil, liquid stevia, and blackberry extract, if you are using it, being careful not to overmix. Stir in the blackberries and walnuts, being careful not to overmix.

2. Drop a few tablespoons of the batter onto a hot, oiled griddle and spread the batter into a circle. Cook each pancake until it is lightly browned underneath, and then flip it over with a metal spatula, and cook the other side until it is browned. Repeat until you've used up all the batter.

Makes 12 pancakes

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