Step 1

In a bowl/measuring cup, combine soy milk, apple cider vinegar, and vanilla extract and combine and let sit to curdle and thicken to make a vegan buttermilk.

Step 2

In a large mixing bowl, whisk together flour, sugar baking powder, baking soda, salt to get rid of any lumps.

Step 3

Pour the soy milk (vegan buttermilk) mixture and oil into the flour mixture and whisk until lumpy but most flour is integrated. Add the frozen blueberries and fold in with a spatula to maintain lumps. DO NOT OVERMIX. Let the batter sit for a few minutes (5 should be fine) to let the leavening agents work their magic.

Step 4

Preheat a griddle to 350F (or a pan to medium heat) and brush an even light coating of the vegan margarine. Add 1/4-1/3 cup blobs of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to get the desired shape and even out the batter. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden. Flip and cook for another minute or two until that side is golden as well.

Step 5

Serve with maple syrup or even some vegan coconut whip if you so choose! Enjoy :)