Contents:
1/2 cup soy milk (120mL)
1/2 tablespoon apple cider vinegar
1/2 cup all-purpose flour (62.5g)
1 tablespoon melted vegan butter (+ more for greasing the pan)
1 tablespoon of sugar
1 pinch of sea salt
1 teaspoon baking powder
1/8 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup frozen blueberries (or 2-3 tablespoons dark chocolate chips)
Maple syrup (for serving)
Instructions:
Start by mixing the soy milk with apple cider vinegar and setting it aside for 2 minutes to create the buttermilk.
Add all other ingredients and mix, adding the blueberries last (but do not overmix).
Heat a non-stick pan (medium to high heat) and once the pan is hot, add the batter (2 tablespoons per pancake) and cook the pancakes for about 2 minutes on each side or until golden.
Top with maple syrup and enjoy!
