Vegan Blueberry Crisp Pancakes

Serves 4-6
Crumb topping:
-1/2 cup all-purpose flour
-1 cup regular oats
-1/4 cup packed brown sugar
-1/8 teaspoon ground cinnamon
-Dash of salt
-1/4 cup chilled vegan margarine (I use Earth Balance), cut into small pieces
-2/3 cup all purpose flour
-2/3 cup whole wheat flour
-2 teaspoon baking powder
-1/4 teaspoon salt
-1 cup soy milk
-1/3 cup carbonated water
-1 teaspoon vanilla extract
-1 tablespoon sugar
-1 tablespoon oil
-1 cup blueberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Using a tablespoon begin making clumps with the mixture and drop gently onto baking sheet. Bake for 25-30 minutes, until firm and light gold. Cool on baking sheet. If pieces are large, coarsely chop into chunks. Reduce oven temperature to lowest setting.
While the topping is cooling, make the pancake batter. Mix the dry and liquid ingredients separately. Then stir together until just combined. Be careful not to overmix.
To cook the pancakes, heat a non-stick pan over medium heat. Spray with cooking spray or lightly grease with vegan margarine or oil.
Use a 1/3 cup measure to pour your batter into the pan. Before it has set, dot the top with the blueberries and evenly distribute the crumb topping over the top to cover the pancake.
Cook until the top is bubbly (because of the crumb topping you’ll have to look a little harder for this than with a standard pancake) and the edges are set. Flip and cook on the other side for a couple of minutes until brown.
Stack the completed pancakes on a baking pan or dish and keep in the warm oven until ready to serve. Repeat with remaining batter.

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