Blueberry Pancakes

• 2 fresh or soaked dried dates
• 1 cup blueberries
• 1 cup water
• 1/2 cup (2 servings) of Vega Whole Food Smoothie Infusion
• 1/4 cup sprouted or cooked quinoa
• 1/4 cup buckwheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• sea salt to taste

Procedure:  In food processor, process all ingredients until smooth (save blueberries until after processing, if desired).  Lightly oil a pan with coconut oil and heat over medium heat.  Pour in pancake batter to desired pancake size and cook for about 5 minutes or until bubbles begin to appear.  Flip and allow to cook for another 5 minutes.

Makes 2 large servings.