Published: by Absolutely Recipes, in the recipes category.
1 1/2 cups all-purpose flour
2 TBSPs cane sugar
2 TSPs baking powder
1/2 TSP baking soda
1/2 TSP cinnamon
Heaping 1/4 TSP sea salt
1 large egg
1 cup plus 3 TBSPs almond milk
1/2 cup plain whole milk Greek yogurt
2 TBSPs avocado oil, plus more for brushing
1 1/2 TSPs vanilla extract
2 cups blueberries
Maple syrup, for serving
In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon and salt and stir to combine.
In a medium bowl, whisk together the egg, almond milk, yogurt, avocado oil, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Heat a nonstick skillet to medium-low heat and brush lightly with oil.
Use a 1/3-cup scoop to pour the batter into the skillet and evenly distribute the blueberries onto each pancake.
Cook the pancakes for 1 to 2 minutes, or until bubbles form.
Flip and cook for 1 to 2 additional minutes.
Serve with maple syrup.
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