In a bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a buttermilk-like consistency.
In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the melted coconut oil and vanilla extract to the curdled almond milk mixture. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If the batter is too thick, you can add a little more almond milk to achieve the desired consistency.
Gently fold in the fresh blueberries into the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil.
Pour 1/4 to 1/3 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape.
Cook until you see bubbles forming on the surface of the pancake and the edges look set. This usually takes about 2-3 minutes.
Carefully flip the pancake and cook for an additional 2-3 minutes, or until the other side is golden brown.
Transfer the cooked pancakes to a plate and cover them with a cloth to keep them warm while you cook the remaining batter.
Serve the Vegan Buttermilk Blueberry Pancakes with your favorite toppings, such as maple syrup, extra blueberries, chopped nuts, or vegan whipped cream.
Enjoy your fluffy and delicious Vegan Buttermilk Blueberry Pancakes! This recipe should make around 8-10 pancakes, depending on the size you prefer.
VEGAN BUTTERMILK BLUEBERRY PANCAKES
