Makes 8-10 pancakes
4 cups all-purpose unbleached flour
2 Tbsp baking powder
1 tsp baking soda
2 cups non-dairy milk
2 Tbsp apple cider vinegar
1 cup water
4 Tbsp vegan butter, melted and cooled
1 tsp pure vanilla extract
3 cups granola
2 Tbsp maple syrup
2-3 cups blueberries, contemporary or frozen
1 tsp cinnamon
Place all dry components into a big mixing bowl. In a separate small bowl, place the non-dairy milk and apple cider vinegar and put aside to sit down for round 3 minutes to create buttermilk. Add buttermilk, vanilla, butter, water, and maple syrup to the dry components and blend till properly blended however nonetheless a bit lumpy.
To cook dinner:
Warmth a big non-stick pan on excessive till sizzling. Take a look at the warmth by including a drop of water to the pan. If the water bubbles, it’s prepared to make use of. Scale back warmth to medium-high. Add about 2 Tbsp of granola and prime with one other ¼ cup of batter. Flip after about 4 minutes, or when bubbles seem on batter, and it’s simply flipped. Prepare dinner for an additional couple of minutes till either side are golden. Repeat with the remaining batter.
Blueberry topping: place 2-3 cups of contemporary or frozen blueberries right into a sizzling non-stick pan on medium warmth. Add the maple syrup and the cinnamon and let warmth for about 3 minutes, stirring to maintain from sticking.
Serve blueberries sizzling over ready pancakes.