Classic Blueberry Pancakes

Ingredients 

• 3/4 cup fairlife milk

• 2 tbsp white vinegar

• 1 cup flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon 

• 1 egg

• 2 tbsp melted coconut oil

• 1 tsp vanilla bean paste

• 2 tbsp maple syrup 

• 1 cup fresh blueberries

Instructions 

1. In a medium bowl or liquid measuring cup, combine the Fairlife milk and white vinegar. Let sit for 5 minutes to curdle slightly; this acts as a buttermilk substitute.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. To the milk mixture, whisk in the egg, melted coconut oil, vanilla bean paste, and maple syrup until smooth.

4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined.

5. Gently fold in the fresh blueberries.

6. Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter.

7. Pour 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through.

8. Serve warm with extra maple syrup, butter, and fresh blueberries if desired.