Blueberry Pancakes (Easy & Healthy)

1. In a mixing bowl, add 1 cup whole wheat flour, 2 tablespoons raw sugar and 1 pinch salt.

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2. Add 1.5 teaspoons of baking powder (aluminium-free).

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3. Whisk together thoroughly.

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4. Add 1 cup almond milk, 1 tablespoon sunflower oil (or any neutral oil), 1 teaspoon apple cider vinegar and 1 teaspoon vanilla extract.

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5. Mix to a smooth batter having a medium-thick to medium, flowing and pourable consistency.

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6. Add 1 cup blueberries (fresh or frozen). For frozen blueberries thaw them before adding to the batter.

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7. Gently fold the blueberries into the batter with a spatula.

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8. Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil. Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own.

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9. Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that vegan pancakes will puff up while cooking.

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10. Remove with a spatula and serve hot or warm.

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11. Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time.

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Delicious Pandhra Rassa Recipe | Healthy and Tasty Kolhapur Style Chicken Soup

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