Notes:

• 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.

Ingredients

• 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)

Preparation

1. 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.
2. Whisk lemon juice and milk in a large measuring cup; set aside to thicken.
3. 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.
4. Wet mixture: Add oil and vanilla to the milk mixture.  Stir to combine.
5. 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.
6. 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.
7. Serve with vegan margarine and pure maple syrup.