Blueberry Pancakes

1/4 Cup Sugar
1 Teaspoon Baking Powder
1/8 Teaspoon Salt
3/4 Cup Soy Milk, Plain
1 Tablespoon Vegetable Oil
1 Large Egg -- Lightly Beaten
1/2 Cup Fresh Blueberries -- Frozen (Do Not Thaw)
Cooking Spray

Combine cake flour, sugar, baking powder, and salt in a large bowl, and stir well. Combine soy milk, vegetable oil and egg in a bowl; add soy milk mixture to dry ingredients, stirring until moist. Gently fold in blue berries.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: 8 pancakes (serving size: 2 pancakes)

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