Purple Pancakes

2 eggs
2 cups milk or  ground flax seed milk substitute (see below)
2/3 cup sugar
2½  cups flour
2 tsp baking powder
3 oz (100 g) frozen blueberries with ice or 2-3 tbsp water

1.    Defrost blueberries (with ice or water) in the microwave or in a small saucepan. The liquid should be purple.
2.    For dairy-free pancakes, soak 2 tbsp ground flax seed in ¼ cup boiling water for several minutes.  Add cold water to make two cups.
3.    Mix all ingredients and fry on both sides in a lightly greased skillet.
4.    Batter may be kept overnight in the fridge, but be sure to thin it with some milk or water before frying.