Vegan Blueberry Buckwheat Pancakes

submitted by lucrece

I adapted this from Gourmet:

1/2 cup buckwheat flour
1/2 cup all-purpose flour
2 teaspoons double-acting baking powder
2 teaspoons brown sugar
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter substitute, cut into bits
4 ½ tbsp. ground flax seeds + 6 tbsp cold water
1 cup soy milk
1 1/2 cups blueberries, preferably wild, picked over and, if large, halved
vegetable oil for brushing the griddle
pure maple syrup as an accompaniment

With a fork blend together the flours, the baking powder, the sugar, and the salt. Add the butter substitute, and mash until it resembles a fine meal. In a large bowl, whisk together the ground flax seeds with the water until thick. Add the milk, the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
Heat a skillet over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Serve with the syrup (you won't need much--these are SWEET!!)