Super fluffy blueberry pancakes. When eating these scrumptious treats nobody will even be able to tell that they are dairy and egg free!
Preheat a large electric griddle to about 325 degrees Fahrenheit orr a large non-stick skillet over medium heat. Set aside a pastry brush and extra olive oil to grease the griddle or skillet before you place the pancake batter on it.
In a large bowl whisk together the all-purpose flour, baking soda, baking powder, sugar, and sea salt. Once the ingredients are well-combined add in the dairy-free milk, aquafaba, vinegar, and olive oil.
Using a large ice cream scoop or a small ladle scoop the pancake batter onto the hot griddle, leaving enough room between each scoop in order to flip the pancakes once they are cooked. Immediately after placing the batter on the hot griddle grab some of the blueberries that you put aside and sprinkle them evenly over each pancake.
Once the pancakes rise, begin to form bubbles, and the bottoms of them are golden-brown gently flip each one over and continue to cook until the other side of the pancake is the same color. You may need to adjust the pan temperature so that it is either warmer or cooler, depending on how your pancakes cook.
Serve your pancakes with your favorite plant-based toppings, such as maple or blueberry syrup. Enjoy!
Serving Size 3 Pancakes
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.