1/4cupblueberriesheaping (thawed and drained if frozen)
Instructions
In a mixing bowl, mix together all of the dry ingredients and try to break up any clumps.
In another bowl, mix the ground flax with the water and let sit for 5 minutes. Add the vanilla, nondairy milk, vinegar maple syrup, and coconut oil, and whisk to combine until the coconut oil is emulsified.
Pour the wet mixture into the dry mixture and stir until there are no lumps remaining. Fold in the blueberries. It is normal for the blueberry color to bleed out into the batter a little bit. Let the batter rest for at least 5 minutes while you get your skillet ready.
Heat a large, nonstick skillet over medium heat and drizzle a few drops of neutral oil onto it, using a paper towel to spread the oil around. Pour about a quarter cup of batter for each pancake (I could only fit 2 at a time on my skillet - I recommend starting with just one pancake to test the batter thickness).
When the edges have set and the middles of the pancakes are bubbling, flip them over and cook for 2-3 more minutes on the other side, until the pancakes are set all the way through.
Repeat with the rest of the batter, oiling the skillet again in between batches. Serve with generous amounts of real maple syrup, and nondairy butter if desired.
Notes
After testing out a pancake, if you'd like a thicker/heartier texture, stir a little more oat flour into the batter. If you'd like a texture that's less thin, add more nondairy milk to the mixture as desired. Speaking of oat flour, if you're making it yourself from oats, BE sure to grind it as finely as possible.The reason that the nondairy milk should be at room temperature is so that the coconut oil doesn't solidify when it comes into contact with the cold liquid. I sometimes take my soy milk right from the fridge and nuke it in the microwave for 30 seconds to get it up to a warmer temperature.