Cook’s notes: I keep reworking my recipe for small batch pancakes. This simple recipe makes 8 pancakes. If you don’t eat eggs, it should work just fine without the egg (or try one of these substitutes).
1 cup all-purpose flour
1 Tablespoon sugar
1 Tablespoon double-acting baking powder
1/2 teaspoon salt
1.5 teaspoons Pie Spice (Penzeys brand)
1 beaten egg
1 cup almond milk
1/8 cup extra virgin olive oil
Frozen blueberries without added sugar (1 Tablespoon per pancake)
Combine the dry ingredients (flour to spice) in large bowl. Whisk together to blend well.
In a separate bowl, whisk together the egg, milk, and oil. Make a well in the dry ingredients; add beaten egg mix. Whisk the batter together with as few strokes as possible (There will be a few lumps in the batter.)
Lightly oil the surface of a large skillet, and heat over medium heat. Make two pancakes at a time: Pour 1/4-cup batter onto griddle for each pancake, spacing them out so they have room to spread without touching. Add 1 Tablespoon frozen blueberries to each pancake after you pour the batter on the hot skillet.
Cook until bubbles form on the surface, about 3 minutes; then flip gently and cook an additional 1 to 2 minutes. Continue cooking batches with remaining batter.
Serve with maple syrup and your choice of toppings.