Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup plant milk
- 1 Tbsp apple cider vinegar
- 2 Tbsp maple syrup
- 1 Tbsp vegetable oil (+ more for pan)
- 1 tsp vanilla extract (optional)
- Topping:
- 1/2 cup frozen blueberries
- 1 Tbsp maple syrup
Instructions
- Place the plant milk together with the apple cider vinegar into a bowl. Let rest for 3 minutes to allow the milk to curdle. Add in the maple syrup, vanilla and oil and whisk together.
- Place a sieve on top and add in the flour, baking powder and salt. Sift everything into the bowl and use a whisk to combine until all flour lumps are gone (don’t over mix though).
- Heat a large pan with a bit of oil. Reduce to medium heat and pour about 1/4 cup of batter into the pan for each pancake. Wait until you see bubbles, then flip the pancake. Repeat until batter is gone.
- In the meantime, heat the frozen blueberries with the maple syrup and pour over the pancakes when done.
Description
As in all of my recipes, 1 cup equals 250 ml.