Blueberry vanilla pancake by Pretty Good Food
Makes about 12 pancakes
1 1/2 cups flour
3 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 Tablespoon white sugar (brown will work equally as well)
1 1/4 cup Almond milk (regular is fine)
2 teaspoons pure vanilla
1 egg, lightly beaten
3 Tablespoons butter, melted
1 pint fresh blueberries
In a large bowl, mix together flour, baking powder, cinnamon, salt and sugar. Use a fork or whisk to incorporate the ingredients.
Make a well in the center and pour the milk, vanilla, beaten egg and melted butter; mix until smooth. The batter will be runny.
Go over your blueberries and find any stray stems or icky berries. Gently fold the berries into the mix.
Preheat a large pan over medium/high heat. Add about a tablespoon of oil. My family likes oil instead of butter when it comes to pancakes. We like the crispy edges oil offers.
I use a 1/4 cup scoop to ensure same size(ish) pancakes. Add your batter and flip when you see lots of little bubbles form. They should only take about 3 minutes per side.
Keep warm and serve with salty butter and rich maple syrup - the real stuff.