So here is the recipe for the vegan blueberry pancakes I made a couple weeks ago that everyone seems to love :).
1 ½ cups all purpose flour
3 ½ teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
½ cup water
3 tablespoons canola oil
½ teaspoon pure vanilla extract
As many blueberries as you want. I used about 2 ½ to 3 cups because I love the blue beauties.
Mix together dry ingredients in a bowl. In a measuring cup, add milk, vinegar and ground flax seed and whisk with a fork until bubbles form. Add this to the dry ingredients and then add water, oil, vanilla and blueberries.
Once all ingredients are together THEN stir gently with a fork just until there are no huge dry lumps. It should still be pretty lumpy, this is good and will make the pancakes fluffy. DON’T OVER STIR DEAR LORD.
Heat your homeboy skillet up with a little bit of oil until its nice and hot. This should give time for the batter to rest for a bit and it should expand it bit and get bubbles in the batter from the baking powder.
Now pour that mixture into the skillet in whatever amount you want for your size pancakes. Because they are so thick you can’t rely on waiting for bubbles to form on the other side to know when to flip to just keep an eye on the edges and when they look like they’ve been cooked flip it over. You may have to test out a few to see how quickly your skillet cooks them.
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