Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here.

　　Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

　　

Ingredients

Makes 4 servings (12 pancakes total)

　　1 1/2 cups whole-grain spelt flour

　　1/2 cup oat bran

　　1/2 cup wheat bran

　　1 teaspoon baking soda

　　1/2 teaspoon fine sea salt

　　2 cups plain full-fat soy milk or rice and soy milk blend*

　　Vegetable oil for cooking

　　1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving

　　Maple syrup for serving

　　*Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavor. It's available in natural food stores and from edenfoods.com.

　　

Step 1

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

　　

Step 2

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

　　

Step 3

Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.