Vegan Buttermilk Blueberry Pancakes

Vegan Buttermilk Blueberry Pancakes 

Finally Fluffy pancakes from scratch without any eggs or dairy, that doesn't have a giant ingredient list. Apple cider vinegar added to the cashew milk gives them a buttermilk flavor. Feel free to play around with toppings , we love using dairy free chocolate chips , bananas and walnuts , and of course like in this recipe, blueberries.

Those blueberries though😍

Ingredients
Wet
2 flax eggs
2 cups cashew milk
2 tsp apple cider vinegar
2 tbsp melted coconut oil
1.5 tsp pure vanilla extract
Dry
2 cups unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
2 tsp sugar
1/2 tsp baking powder


Flax egg 
To make a flax egg, combine 1 tbsp ground flax with 3 tbsp water for each egg needed . Mix together and place into the fridge for approx 5 min.

1) preheat griddle or pan on medium. Combine all dry ingredients in a large bowl and whisk together mixing well.

2) combine all wet ingredients. 

3) Create a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix together but avoid over mixing. 

4) Grease pan lightly with vegan butter or oil of choice. Using a 1/4 measuring cup scoop mix onto pan. 

5) Place desired amount of blueberries into each pancake and cook for approximately 2 mins, or until large bubbles form. 

6) Flip over and cook for an additional 90 seconds. 

Recipe makes enough for 3-4 servings. Macros per serving (4) : 7.5 p, 52c, 8.25 f