Vegan Blueberry Pancakes with Maple Syrup
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups dairy-free milk (I used oat milk)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 cup frozen organic blueberries
Preparation
Combine dairy-free milk, apple cider vinegar, vanilla, and maple syrup; set aside.
In another bowl, combine flour, baking powder, baking soda, and salt.
Whisk together, then add wet ingredients to combine.
Quickly fold in blueberries and allow to rest for a few minutes to maximize fluffiness of pancakes.
Do not stir; scoop desired amount into heated, buttered (vegan) pan.
Flip when bubbly and no longer super wet in appearance.
Serve with pure maple syrup.
