Dairy-Free Blueberry Pancakes

Ingredients

• 2 cups All-purpose flour
• 4 teaspoons Baking powder
• 1/2 teaspoon Salt
• 2 tablespoons Granulated sugar
• 1 3/4 cups Dairy-free milk (almond, soy, or oat)
• 1 tablespoon Apple cider vinegar
• 4 tablespoons Melted coconut oil
• 1 teaspoon Vanilla extract
• 1 cup Fresh or frozen blueberries

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. 2In a separate bowl, combine the dairy-free milk, apple cider vinegar, melted coconut oil, and vanilla extract. Let sit for a minute to curdle slightly (creates a buttermilk substitute).
3. 3Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
4. 4Gently fold in the blueberries.
5. 5Heat a lightly oiled griddle or frying pan over medium heat.
6. 6Pour 1/4 cup of batter onto the hot griddle for each pancake.
7. 7Cook for 2-3 minutes per side, or until golden brown and cooked through.
8. 8Serve immediately with your favorite toppings, such as maple syrup and fresh fruit.

Substitutions

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