In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the almond milk, vegetable oil (or melted coconut oil), and vanilla extract. Stir until fully mixed.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. If the batter feels too thick, add a splash of milk to loosen it up.
Gently fold the blueberries into the batter. If you’re using frozen blueberries, it’s best to stir them in last to avoid turning your batter blue.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegan butter or oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on the first side, until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
Stack the pancakes on a plate and serve with additional blueberries, maple syrup, vegan butter, or your favorite toppings.
Serving and Storage Tips:
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