The thought of cooking and baking without eggs or egg products really was mind boggling to me so I decided I would try to turn a few favorites into egg-less vegan versions. One of my first attempts were these blueberry pancakes. You can use frozen blueberries but fresh just makes them taste so much better!
1 1/2 cup flour (you can use white or whole wheat)
2 tsp baking powder
1/2 tsp salt
1 tsp apple cider vinegar
1 cup almond milk
1 cup fresh blueberries
Pour almond milk in a small bowl and mix in vinegar. Set aside.
Sift together dry ingredients into large bowl.
Add in almond milk mixture and mix until blended. If the mixture seems too pasty or thick you can add in a bit more milk until you reach your desired consistency.
Add blueberries and stir.
Drop 1/4 cup at a time onto a greased, heated griddle, turn over once during cooking.
Makes about 10-12 4-5inch pancakes.