1cupvanilla unsweetened almond milkdivided; or other non-dairy milk
1cupwhole white wheat flouror all purpose gluten free flour blend
¾cupfresh or frozen blueberries
1teaspoonapple cider vinegar
2tablespoonscoconut oilmelted, plus more for greasing skillet
In a small mixing bowl, whisk together flaxseed with 1/4 cup almond milk. Set to the side.
In a large mixing bowl, sift together the flour with the baking powder and salt. Add in blueberries and toss to coat blueberries with flour.
To flaxseed mixture, add in remaining almond milk, vinegar, melted coconut oil, maple syrup, and vanilla extract. Whisk well.
Add the wet ingredients to flour mixture and gently mix until just combined.
Preheat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
Drop pancake batter onto heated skillet by 1/4 cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.
In place of almond milk, you can use any non-dairy milk you like such as soy milk or coconut milk.
Feel free to use an all purpose gluten free flour blend in place of the flour to make these vegan gluten free pancakes.
Pancakes can be stored in air tight container in fridge for 4-5 days.