This recipe is for 10-15 pancakes because it lasts us all week. You can half the recipe for a smaller batch.
3 cups unbleached all-purpose flour
3 Tbl. of organic sugar
2 Tbl. baking powder
dash of salt
dash of cinnamon
dash of nutmeg
2 1/2 cups almond milk
1/4 cup blueberries
dash of vanilla
In a large bowl, combine the dry ingredients and set aside.
In a food processor, combine the wet ingredients.
Add the wet ingredients to the dry and mix well.
Cook on medium heat (this is the ONLY time we use a non-stick skillet)
When bubbles come through and they are golden brown, they're ready!
Top with Earth Balance buttery spread and maple syrup.