Vegan Blueberry Pancakes with Almond Milk

Name: Vegan Blueberry Pancakes with Almond Milk
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup all-purpose flour; 2 tablespoons pure cane sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup + 1 tablespoon Original Almond Breeze Original Almondmilk (or any other unsweetened varieties); 1 teaspoon vanilla extract; 1 pint fresh blueberries; Coconut oil for the skillet

Cook Time:: 40 Minutes
Difficulty:: Easy
Serves Up To:: 6 Servings

Nutrition Information

Total Fat: 5 g
Total Carbohydrates: 26 g
Cholesterol: 0 mg
Sodium: 450 mg

Potassium: 104 mg
Dietary Fiber: 2 g
Sugars: 9 g
Protein: 2 g

Ingredients

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1 cup all-purpose flour
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2 tablespoons pure cane sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup + 1 tablespoon Original Almond Breeze Original Almondmilk (or any other unsweetened varieties)
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1 teaspoon vanilla extract
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1 pint fresh blueberries
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Coconut oil for the skillet

Directions

Step 1 complete
In medium bowl, mix together the flour, baking powder, baking soda and salt.
Step 2 complete
In a measuring cup or small bowl, measure out the almond milk and vanilla extract.
Step 3 complete
Preheat your skillet over medium heat and brush with 1 teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Step 4 complete
Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more vegetable oil to the skillet when needed. Serve immediately.