Name: Vegan Blueberry Pancakes
Yield: 8
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Fresh Blueberries; O Organics Maple Syrup, Organic, 100% Pure

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In a medium bowl, whisk flour, baking powder, sugar, and salt. Add the water to the flour mixture and whisk until just combined. Do not overmix; the batter should be lumpy. That is okay.

Spray a large nonstick skillet or griddle with nonstick spray and heat over medium-high heat. For each pancake pour ¼ cup of batter onto the skillet and sprinkle 5-6 blueberries on top, and when small bubbles appear in the center of the pancake, it is time to flip it. Let is cook on the other side until cooked through, about 2 minutes. Repeat with remaining batter, spraying more nonstick spray to the skillet as needed.

Serve pancakes with warm maple syrup and desired toppings.

Vegan Blueberry Pancakes

Serves 8

30 mins total

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