Light and Fluffy Blueberry Pancakes

By Vegiegail

Ingredients

• Dry Ingredients
• 2 Cups all-purpose flour
• 1 Tbsp double-acting baking powder
• 1/8 tsp sea salt
• 2 Tbsp sugar
• 1/4 tsp cinnamon
• Wet Ingredients
• 1 Tbsp Earth Balance
• 2 1/2 cups almond milk
• pint blueberries

Details

Servings 10

Preparation

Step 1

In a small mixing bowl mix together dry ingredients, then add wet and fold together slowly. Do not stir too much because it could result in a gummy and rubbery pancake. Fold and lightly stir until you have a lumpy mixture.

Place a cast iron skillet on the stove, spray it with a bit of canola oil and turn it on high for a minute or two to get it heated. Turn it down to medium-low heat and pour 1/3 cup of the batter onto the skillet. After a few minutes, place blueberries into the pancake, and take a peek at the bottom of the pancake to make sure it's not burning. I like to see bubbles come to the top surface of the pancake before I flip it over, which means it's almost cooked in the middle. Then flip and cook until golden brown on the other side.

It's important to not stir the pancake batter again. So when you dip batter out to make your next pancake, don't stir it around.

There are many round pancake molds that are available but I find them to be too small. The largest round mold I was able to find was 4 inches. Instead, I found a cookie cutter specialty store online with a 5 1/2 inch round tin plated cookie cutter which works perfectly. When you use a mold you get a very even pancake which is great cause the ends don't overcook before the middle cooks.