This recipe is adaptable to a variety of dietary needs. You can substitute spelt or gluten-free or use oat or almond milk in place of soymilk. Serve with pure maple syrup.
- 2 cups all-purpose flour
- 6 Tbs. Sucanat natural cane sugar
- 2 Tbs. nonaluminum baking powder, such as Rumford
- 1/4 tsp. salt
- 2 cups unsweetened soymilk
- 2 cups blueberries
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