Vegan Blueberry Pancakes

Ingredients

• Flaxseeds (4 g)
• White Flour (60 g)
• Baking Powder (4 g)
• Cinnamon (1.42 g)
• Salt (1 dash)
• Almond Milk (120 g)
• Apple Cider Vinegar, Apple Cider (2 ml)
• Maple syrup (7 g)
• Vegetable Oil (14 g)
• Blueberries (140 g)

Instructions

1. Start by preparing flax egg. Mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes until thickened.
2. Meanwhile, in medium bowl, whisk together the all purpose flour, baking powder, cinnamon and salt.
3. In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the flax egg is done, add to the mixture.
4. Stir wet ingredients into the dry ingredients. If you'd like, add a tiny pinch of turmeric.
5. Lightly press a skillet with oil of choice. Heat the skillet to medium heat. Pour batter into circles and place blueberries on top. Cook pancakes until golden. Flip and continue cooking until done.
6. Serve immediately with maple syrup.