VEGAN BLUEBERRY MUFFIN PANCAKESPRINTPREP TIME20 minsCOOK TIME5 minsTOTAL TIME25 minsThe fluffiest, most flavor vegan pancakes I have ever made. The best part? They taste just like a blueberry streusel muffin.Author: Minimalist BakerRecipe type: BreakfastCuisine: PanckaesServes: 1 generouslyINGREDIENTS1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg1 Tbsp Earth Balance, melted (or other non-dairy butter)1/2 cup unsweetened almond milk1 Tbsp agave nectar1 tsp baking powder1/2 tsp baking sodapinch salt1/2 tsp pure vanilla extract1/2 cup whole wheat pastry flour OR unbleached all purpose1/4 cup blueberries, fresh or frozen (slightly thaw frozen berries in the microwave){Streusel}2 Tbsp raw sugar2.5 Tbsp unbleached all purpose flour1 Tbsp Earth BalanceINSTRUCTIONSPreheat oven to 350 degrees F. Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and Bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?To the same large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with Earth Balance, an additional sprinkle of streusel and a drizzle of maple syrup.NUTRITION INFORMATIONServing size:For entire stack (without syrup) Calories:545 Fat:21 g Carbohydrates:76 g Sugar:17 g Fiber:6.6 g Protein:10 g