Banana Blueberry Pancake Squares

This squares are like a happy hybrid of blueberry pancakes and banana bread: breakfast, dessert, and afternoon snack all wrapped up in one (not too) sweet, summery package. And the recipe has several advantages over traditional pancakes in that it requires no standing at the stove, pouring, or flipping; it also eliminates the phenomenon of the "failed" first pancake. (NB that the latter doesn't count as a "fail" in our house because that first one usually goes to Lucy; people without dogs may see things differently!) Serve warm or at room temperature, ideally with a nice cup of tea.

Banana Blueberry Pancake Squares
Ingredients
~ 3-4 alarmingly ripe bananas, mashed
~ 1 cup plain, unsweetened soy milk
~ 1 tbsp. ground flaxseed
~ 1 tbsp. apple cider vinegar
~ Juice of 1 lemon
~ ¼ cup maple syrup
~ ⅓ cup canola oil
~ 1 tsp. vanilla extract
~ 2.5 cups all purpose flour
~ 1 tbsp. baking powder
~ 1 tsp. cinnamon
~ ½ tsp. each: salt, baking soda
~ ¼ tsp. nutmeg
~ 1 heaping cup fresh blueberries

Directions
~ Preheat the oven to 350 degrees fahrenheit and coat a 9 x 13" brownie/baking pan with cooking spray.
~ In a large beaker, whisk together the soy milk, flaxseed, apple cider vinegar, and lemon juice. Allow to sit for 10 minutes.
~ Add the mashed bananas, maple syrup, canola oil, and vanilla extract; mix thoroughly.
~ In a separate bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Add the blueberries and stir to coat.
~ Make a well in the center of the dry ingredients and add the wet mixture. Stir to combine thoroughly, and spread the batter evenly in your greased baking pan.
~ Bake in the center of the oven at 350 degrees for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (Bear in mind that ovens vary wildly; mine tends to be slow.)
~ Remove from oven and allow to cool in the pan for 15-20 minutes before slicing into squares and serving.