Super Easy Vegan Blueberry Pancakes
This recipe is adaptable to a variety of dietary needs. You can substitute spelt or gluten-free or use oat or almond milk in place of soymilk. Serve with pure maple syrup.
1. Whisk together flour, sugar, baking powder, and salt in large bowl. Slowly whisk in soymilk, adding more, if necessary, for a smooth, spreadable batter.
2. Coat large skillet or griddle with cooking spray, and heat over medium heat. Scoop 1/4 cup batter into hot pan, and sprinkle with 2 Tbs. blueberries. Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown. Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides. Repeat with remaining batter and blueberries.