Vegan Blueberry Pancakes
2 cups Bob’s Red Mill spelt flour
Mix all dry ingredients in a large bowl and stir until combined. Add the chai and cider and whisk until no dry pockets of ingredients remain. Add oil and whisk thoroughly. Let sit 10 minutes. Heat a griddle or non-stick pan to medium heat. Pour ¼ cup of batter onto the griddle or pan, then top with blueberries. After about 4 minutes (when edges begin to set), carefully flip. Cook on other side until done. Check results with a spatula (these are thick pancakes, so they take a while to cook). Your vegan blueberry pancakes are delicious on their own or with maple syrup.
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Father's Day gifts from the PNW—sustainable, local and well made.
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