Eggless Blueberry Pancakes

Ingredients

• 1 cup pancake mix (such as Bisquick)
• 1/2 tsp corn starch powder (or potato starch powder)
• 1/2 cup regular milk or soy milk
• 1 cup fresh blueberries
• 2 tsp vegetable oil or as needed

Preparation

1. In a large bowl, mix together the pancake mix and corn starch.
   
   
2. Add a little water at a time and make a thick batter, smoothing out any lumps.
   
   
3. Heat a griddle (tava). Add a few drops of oil and wipe off with a paper towel. To check if the griddle is hot, sprinkle a few drops of water; if the water evaporates right away, the griddle is hot.
   
   
4. Take 3 tbsp or 1/4 cup batter, add 8-10 blueberries, and pour on the griddle. As bubbles form, add 1/2 tsp oil around the edges, and cook for 2-3 minutes on medium-high heat or until golden brown on the underside. Flip the eggless blueberry pancake and cook on the other side, adding a little oil until lightly golden.
   
   
5. Serve the eggless blueberry pancakes plain or drizzled with maple syrup.

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