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In a medium-size mixing bowl, whisk together dry ingredients. In a smaller bowl, whisk together the milk and apple cider vinegar. After a few minutes, it will start to curdle, like real buttermilk does.
When it has curdled, add the milk mixture to the bowl with dry ingredients. Whisk to combine, being careful not to over mix.
Let batter rest for 5 minutes. Meanwhile, heat a griddle over low to medium heat. Grease with coconut oil or butter.
Using a 1/4 or 1/3 cup measuring cup, add batter to the hot griddle. When small bubbles begin to form (about 2-3 minutes, depending on the thickness of batter), sprinkle 4-6 blueberries on top of the pancake. Cook for another 30 seconds and then use a spatula to flip the pancake over. Cook for an additional 2-3 minutes on other side, or until golden. Repeat with remainder of pancake batter.
Serve the vegan protein pancakes warm, with extra berries and maple syrup.