Fluffy AF Vegan Pancakes

Directions

• In a large mixing bowl combine flour, salt and baking powder and whisk until well combined. Set aside. Next, in a separate mixing bowl combine flax meal, apple cider vinegar, sugar, vanilla bean paste and melted vegan butter and whisk together until well combined. Then, slowly stream in oat milk, whisking constantly. Then, slowly whisk in the dry ingredients and mix until just combined, the batter does not need to be perfectly smooth. Do not over mix. Let stand for 15 minutes before cooking.
• In a small saucepan over medium heat combine maple syrup, salt and half of the blueberries. Using a fork mash the blueberries slightly into syrup, transfer to the stovetop and bring to a boil.
• Next, add remaining blueberries and reduce heat to low and simmer for 15 minutes. Remove from heat and allow to cool to room temperature.
• Heat a medium sized nonstick skillet or griddle over medium heat. Brush pan with vegan butter or nonstick cooking spray. Dollop ⅓ cup of batter to the pan evenly spaced apart. Cook first side 3-4 minutes or until bubbles form around the edges of each pancake and they have puffed up slightly. Flip cakes over and cook on the second side until golden brown.
• Wipe the pan clean and repeat with more melted butter and batter until the batter is used up. Top with fresh berries and drizzle over with blueberry maple syrup.