Step 1

In a mixing bowl, take whole wheat flour, raw sugar, baking powder and salt. Mix these dry ingredients thoroughly using a wired whisk.

Step 2

Add almond milk, sunflower oil, apple cider vinegar and vanilla extract to the mixed dry ingredients.

Step 3

Using a wired whisk mix to a smooth batter. The batter should have a medium-thick or medium consistency that is flowing and pourable. If the batter looks very thick or thick, add a bit more of the almond milk.Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.

Step 4

Add the blueberries and gently fold them into the batter with a spatula.

Step 5

Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil.

Step 6

Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own.

Step 7

Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges.

Step 8

Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that pancakes will puff up while cooking.

Step 9

When both side are golden and evenly cooked, remove with a spatula and serve hot or warm.

Step 10

Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time.

Step 11

Serve blueberry pancakes hot or warm drizzled with maple syrup.