Blueberry Soy Pancakes

Combine soy flour, all-purpose flour, baking powder, sugar, and salt in a large mixing bowl, whisking together until evenly distributed.

Crack eggs into a separate bowl and beat lightly, then whisk in vanilla soymilk and vegetable oil until well combined.

Pour wet ingredients into the dry mixture and stir until just combined; do not overmix, as some lumps should remain for tender pancakes.

Gently fold fresh or frozen blueberries into the batter, being careful not to crush them.

Heat a griddle or large nonstick skillet over medium heat and lightly oil the surface.

Pour 1/4 cup batter onto the hot griddle for each pancake, spacing them about 2 inches apart.

Cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes.

Flip pancakes carefully and cook the second side until golden brown, about 1-2 minutes.

Transfer cooked pancakes to a plate and repeat with remaining batter, oiling the griddle as needed between batches.

Serve pancakes warm with desired toppings such as maple syrup, fresh fruit, or yogurt.