Vegan Blueberry Muffin Pancakes

Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in vegan butter until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.

Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?

To the same large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted vegan butter, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.

Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.

Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with vegan butter, an additional sprinkle of streusel and a drizzle of maple syrup.