These blueberry pancakes are pretty much the same as my banana chocolate pancakes, except they have a little more baking powder for extra fluffiness!
Makes 8-10 pancakes
Perfect to eat two mornings in a row!
3 cups of soy milk
2 tablespoons of apple cider vinegar
3 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons of baking powder
A pinch of salt
1 teaspoon of vanilla extract
2 tablespoons of vegetable oil
2 cups of fresh or frozen blueberries
Vegetable oil in sufficient quantity for cooking
Combine soy milk and apple cider vinegar to make a buttermilk. Put aside for 5 minutes.
In a large bowl, mix the dry ingredients together. When the milk mixture has thickened, add the vanilla extract and vegetable oil. Combine wet and dry ingredients and stir in blueberries.
In a skillet, heat about 1 tbsp of vegetable oil over medium heat. A light base of oil gives a good crunch on the outside of the pancake. Add a ladle of dough per pancake. When the sides of the pancake are cooked through and bubbles form on top, turn and continue cooking for one to two minutes.
Serve with vegan butter and maple syrup.