1¼ cup whole wheat flour or whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 Tablespoons vegetable oil
⅓ cup water
1¼ cup soy milk (or sub non-dairy milk of choice)
1 teaspoon vanilla extract
2 Tablespoons pure maple syrup (use the good stuff)
1¼ cup blueberries, washed and free of stems
Instructions
Mix together all the dry ingredients. Mix together wet ingredients in a separate bowl. Combine wet to dry and stir until just combined. Don't over mix.
Fold in blueberries. Let mixture sit while you heat your non-stick griddle or skillet on medium heat.
Coat griddle with cooking spray and using a ⅓ cup measuring cup pour batter onto pan. Cook for a few minutes until bubbles start to form and under side of pancake is lightly browned. Flip and cook another minute or two. Keep on plate in a warm oven until all the pancakes are done. Yield: 10 pancakes.
Notes
Recipe slightly adapted from Vegan with a Vengeance
Recipe by Nutritious Eats at https://www.nutritiouseats.com/vegan-pancakes-meal-planning-monday/