Step 1

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.

Step 2

When it has curdled, add the milk mixture to the bowl with dry ingredients. Whisk to combine, being careful not to over mix.

Step 3

Let batter rest for 5 minutes. Meanwhile, heat a griddle over low to medium heat. Grease with coconut oil or butter.

Step 4

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.

Step 5

Serve the vegan protein pancakes warm, with extra berries and maple syrup.