Vegan Blueberry Buttermilk Pancakes

Ingredients:

• ½ cup soy milk (120 mL)
• ½ Tbsp apple cider vinegar
• ¾ cup all-purpose flour (93.75 g)
• 1 Tbsp melted vegan butter (plus more to grease the pan)
• 1 Tbsp sugar
• 1 pinch salt
• 1 ½ tsp baking powder
• ⅛ tsp baking soda
• 1 tsp vanilla extract
• ½ cup fresh blueberries (or 2-3 Tbsp dark chocolate chips, frozen blueberries work too)
• Maple syrup (for serving)

Instructions:

1. Make the buttermilk:

   • Mix the soy milk with the apple cider vinegar. Set aside for 2 minutes to allow it to curdle and form buttermilk.

2. Mix the batter:

   • In a large bowl, combine the buttermilk with the flour, sugar, salt, baking powder, baking soda, and vanilla extract.
   • Mix gently to combine, being careful not to over-mix.
   • Fold in the blueberries (or chocolate chips).

3. Cook the pancakes:

   • Heat a non-stick pan over medium to medium-high heat.
   • Add a little melted vegan butter to the pan and spoon about 2 Tbsp of batter for each pancake.
   • Cook for 1-2 minutes per side or until golden.

4. Serve:

   • Optionally, top with extra vegan butter and drizzle with maple syrup.
   • Enjoy your pancakes!

Notes:

• The nutritional values are per pancake.
• For detailed recipe notes and step-by-step photos, check the full blog post above.

Enjoy your vegan blueberry pancakes!