FLUFFY VEGAN BUTTERMILK BLUEBERRY PANCAKES
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!