Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Yield: 8 pancakes 1x


1/2 cup soy milk (120mL)

1/2 Tbsp apple cider vinegar

1/2 cup flour all-purpose flour (62.5g)

1 Tbsp melted vegan butter (+ more to grease the pan)

1 Tbsp sugar

1 pinch sea salt

1 tsp baking powder

1/8 tsp baking soda

1 tsp vanilla extract

1/4 cup frozen blueberries (or 2–3 Tbsp dark chocolate chips)

Maple syrup (to serve)


Start by mixing the soy milk with the apple cider vinegar and setting it aside for 2 minutes to form the buttermilk.

Add all other ingredients and mix (but don’t overmix), folding in the blueberries last.

Heat a non-stick pan (medium to high heat) and once the pan is hot, add the batter (2 Tbsp per pancake) and cook the pancakes for about 2 minutes on each side or until golden.

Top with maple syrup and enjoy!