Ingredients:

  • 1½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened soy or oat milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp neutral oil
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries

Instructions:

  1. Whisk the non-dairy milk and apple cider vinegar together in a small bowl or measuring cup and let it sit for 5 minutes to curdle.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Pour the curdled milk mixture, oil, and vanilla into the dry ingredients.
  4. Whisk until just combined; stop as soon as the flour streaks disappear to ensure the batter remains lumpy.
  5. Gently fold in the blueberries with a spatula to avoid bruising the fruit.
  6. Heat a non-stick skillet or griddle over medium-low heat with a touch of oil.
  7. Pour 1/4 cup of batter for each pancake onto the skillet.
  8. Cook until bubbles form on the surface and the edges look set and matte.
  9. Flip carefully and cook for another 2 minutes until both sides are a deep mahogany-colored gold.