Blueberry Pancakes

In looking over my posts recently, I realized that I don’t talk about breakfast very often. This is a huge oversight, because breakfast is my favorite meal of the day. Also, breakfast is one of the easiest meals to make vegan, as many breakfast foods are already plant based, like oatmeal with dried fruit, or peanut butter and banana english muffins. But my favorite breakfast items are not inherently vegan, namely blueberry pancakes. These pancakes are the most perfect, fluffy, hot and juicy blueberry pancakes ever created. Instead of the usual all purpose flour, I use a combination of whole wheat and whole wheat pastry flour to keep the lightness while incorporating the chewy nuttiness of the whole wheat. Drizzled with some warm maple syrup, and topped with more fresh blueberries, these pancakes are sure to get your day off to a great start!

1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup non-dairy milk
2 tablespoons vegetable oil
3 tablespoons orange juice
1/2 cup fresh or frozen blueberries

Combine all the dry ingredients in a medium bowl. Combine milk, oil, and orange juice in a small bowl. Add milk mixture to the dry ingredients and stir until combined. Add blueberries and stir briefly. Heat a griddle or pan over medium-high heat. Pour 1/3 cupfuls of batter onto the griddle. Flip pancakes over when bubbles appear on the surface. Cook for approximately 2 minutes on the other side, or until golden. Top with maple syrup and serve immediately.