The pancakes are super easy to make and you can adapt them in a million different ways. I use this same recipe to make carrot cake pancakes or chocolate chip ones.
Sift flour, baking powder, sugar and salt into a large bowl.
In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
Let rest for 10 min.
To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
Flip and cook pancake on other side for 3 more minutes.
