Blueberry and Walnut Pancakes

Per person:

1/2 cup walnut meal (finely ground walnuts, should look like a course flour)
a little sea salt
1/2 ??? teaspoon baking powder from the health food store - no aluminum
1 whole organic egg
1/2 cup pure water
1 1/2 teaspoons walnut oil
Tons of chopped walnuts
Tons of blueberries

I only make them once a year and vary the ingredients. I make sure the batter is thick enough to support the blueberries and chopped walnuts though because my pancakes don't look much like regular Bisquick pancakes! In mine, I go very heavy on the fruit and nuts with just a little thick batter to support them. As best I can remember, they are made something like this (but it's only a guess!!!):

I cook each pancake in a little walnut oil, flip once and serve with a very small amount of warm, pure maple syrup. Obviously, this is a "once or twice in the fall" type meal. I always serve it with a large amount of sausage, bacon, etc.

From: Kathryn P. Rosenthal