Vegan Almond Blueberry Pancakes

1 cup all-purpose flour
2 tablespoons pure cane sugar 
2 teaspoons baking powder
1/2 teaspoon baking soda 
1/2 teaspoon salt 

<strong>Wet Ingredients: </strong>
3/4 cup, plus 1 tablespoon, Almond Breeze 
1 teaspoon vanilla extract 

Coconut oil, for the skillet (Or, if you're like me and bad at being vegan, you can use butter)

1. In medium bowl, mix together the flour, baking powder, baking soda and salt. 

2. In a measuring cup or small bowl, measure out the almond milk and vanilla extract. 

3. Preheat your skillet over medium heat and brush with 1 teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 3 to 4 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown. 

4. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more vegetable oil to the skillet when needed. Serve immediately. 

Makes 6 pancakes
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