Fluffy Blueberry Pancakes
1 cup (131g) all-purpose flour
2 tablespoons (27g) granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon lemon juice
1 cup (237ml) Original Almond Breeze Almond Milk (or any other unsweetened varieties)
2 tablespoons (30 ml) vegetable oil
1/2-1 cup fresh or frozen thawed blueberries
Note on blueberries: if using frozen, make sure they are thawed and well rinsed and drained before making pancakes.
Heat frying pan over medium heat until a fleck of water “dances” in the pan.
Whisk flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
Gently fold in desired amount of blueberries.
Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.