Ingredients

•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) Almond Breeze almond milk Cashew Unsweetened Original
•2 tablespoons (30 ml) vegetable oil
•1/2-1 cup fresh or frozen thawed blueberries

Directions

1) Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water "dances" in the pan.
2) Whisk flour, sugar, salt, baking powder, and baking soda.
3) Add egg, lemon juice, almond milk, and oil.
4) Whisk until combined (batter may be slightly lumpy).
5) Gently fold in the desired amount of blueberries.
6) Cook pancakes immediately, flipping halfway, on a griddle or a pan greased with cooking spray.
7) Serve warm with syrup.

Tips: If using frozen blueberries, make sure they are thawed and well rinsed and drained before making pancakes.