Delicious, plant-based, vegan, blueberry banana pancakes! This recipe is definitely a crowd pleaser!
1/3 cup + 2 tsps Unsweetened soy, nut, or rice milk
2 tsps Olive oil
2 tsps Sugar
1 tsp Apple cider vinegar
1/2 cup Wheat flour
1 tsp Baking powder
1/4 tsp Baking soda
1/8 tsp Salt
Mix the unsweetened soy/nut/rice milk, olive oil, sugar and apple cider vinegar in a bowl.
Mix the wheat flour, baking powder, baking soda and salt in a separate bowl.
Combine the wet and dry ingredients (be careful not to over mix the batter).
Add another tablespoon of milk if it's too thick. At this point you can add in half of the blueberries. Allow the batter to sit for 15 minutes.
Heat oil in a large skillet on medium heat.
Wait until the oil is hot enough that a tiny splash of water sizzles once it hits the pan. Scoop batter onto the heated skillet.
Cook for about 5 minutes, or until the sides and center starts to bubble. Check to make sure the bottom is browning lightly, but not burning.
Flip and finish cooking the other side.
Top with remaining blueberries and banana, and enjoy!