Most Sundays in our house are pancake days! I love making a big batch and topping them with things like fresh berries, coconut yogurt and maple syrup.
This recipe is even better because it’s so simple. The addition of apple cider vinegar reacts with the soy milk to make a buttermilk texture, making the pancakes super light and fluffy. You can easily double the recipe to feed more people.
1 cup plain flour, GF optional
1 tsp baking powder
Pinch of salt
1 1/4 cup soy milk
1 tbsp apple cider vinegar
1 tbsp chia seeds
1/2 cup blueberries, fresh or frozen (optional)
Add the flour, baking powder and salt to a bowl and mix together.
Add in the milk, apple cider vinegar and chia seeds and fold through to combine.
Heat a pan over medium heat and grease with a little coconut oil. Add 2-3 tbsp of the mixture onto the pan and top with some fresh or frozen blueberries. Cook for 2 minutes each side.
Top with coconut yogurt, fruit and maple syrup.