- Makes 10 half-a-cup-of-batter pancakes.
- Add the blueberries (6-8 per pancake) to the batter after it’s poured on the griddle/skillet. Stirring the berries into the batter will turn the batter a bluish-gray color.
- Tools: nonstick griddle or 12-inch nonstick skillet, sieve or whisk.
- 1-1/3 cups unbleached flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 tsp table salt
- 1-1/2 cups almond milk
- 1 tablespoon (fresh) lemon juice
- 2 tablespoons oil plus additional for griddle/skillet
- 1 teaspoon vanilla
- blueberries (frozen or fresh)
- Coat griddle surface evenly with 1-2 teaspoons of canola oil and preheat to 350 F. An alternate method is to coat a 12-inch nonstick skillet evenly with 1 teaspoon of oil and heat over medium heat (#5 on electric cooktop) for 3-5 minutes.
- Whisk lemon juice and milk in a large measuring cup; set aside to thicken.
- Dry mixture: Place a large sieve over a medium bowl and add the flour, sugar, baking powder and salt. Shake the sieve over the bowl to sift the mixture. An alternate method is to use a whisk to combine the dry ingredients.
- Wet mixture: Add oil and vanilla to the milk mixture. Stir to combine.
- Make a well in the center of the dry ingredients; pour in wet mixture and stir gently until just combined (a few lumps should remain). Do not overmix.
- Use 1/2 cup of batter for each pancake. Evenly distribute 6-8 (frozen or fresh) blueberries on each pancake. Cook the pancakes until bubbles begin to appear and the edges begin to look done , 1-1/2 to 2 minutes. Using a thin spatula (suitable for nonstick surfaces), flip pancake and cook until golden brown on the second side, 1 to 1-1/2 minutes longer.
- Serve with vegan margarine and pure maple syrup.