Ingredients

• 3 cups Organic 7 Grain Pancake Mix
• 3/4 cup Evaporated Cane Sugar
• 1/3 cup vegan butter non-hydrogenated
• 1-1/2 cups Soy Milk
• 2 tsp Vanilla Extract
• 1 cup Marionberries

• 1/4 cup Evaporated Cane Sugar
• 1/4 cup Organic Unbleached White All-Purpose Flour
• 2 Tbsp vegan butter (non-hydrogenated)
• 1 pinch Sea Salt

Instructions

1. Combine the pancake mix and sugar. Cut in the margarine with a pastry cutter until it resembles small peas. Add the milk and vanilla and stir to incorporate, careful not to overmix.
2. Scoop 2/3 of the batter into a greased 8" springform pan. Spread the marionberries evenly across the top of the batter. Add the rest of the batter on top, carefully spreading it out over the berries. Sprinkle the topping over the batter evenly. Bake at 350°F for 50 - 55 minutes.
   
   
   
   Makes 16 servings.

1. Combine the sugar, flour and pinch of salt and cut margarine into it until evenly distributed. Set aside.