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Vegan Blueberry Pancakes
Tomorrow is National Blueberry Pancake Day, which gives us the perfect excuse to celebrate with berry-laden flapjacks. Make our popular Basic Baking Mix (which can be used for everything from cake to scones) in advance, then whip up pancakes in less time than it takes to brew a cup of coffee. Even better? This recipe is easily customized for our gluten-free friends by substituting your gluten-free flour of choice. To get more of our favorite homemade pantry mixes, check out the September+October all-food edition of VegNews!
Makes 6 cups of baking mix
What You Need:

For the baking mix:
3/4 cup organic sugar
5 cups all-purpose flour
1/2 cup almond meal
1/4 cup ground flaxseeds
3 tablespoons baking powder
1-1/2 teaspoons salt

For the pancakes:
1 cup Basic Baking Mix
1 cup non-dairy milk
3/4 cup blueberries
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What You Do:

1. For the baking mix, into a blender, place sugar and pulse for a few seconds to grind into an extra-fine consistency. Be careful not to over-process, as it will become powdered sugar.

2. In a large bowl, combine ground sugar, flour, almond meal, and flaxseeds. Sift in baking powder, and add salt. Using a whisk, stir mixture for 2 minutes until everything is thoroughly combined. Store in an airtight container in your pantry for up to 4 months.

3. For the pancakes, in a medium bowl, combine baking mix and milk with a whisk, leaving the mixture a little lumpy. Gently fold in blueberries.

4. Heat griddle and then cover with nonstick spray or brush with oil. Ladle 1/3 cup mixture onto griddle, cooking on one side until bubbles form on top. Flip, and cook on other side until golden brown. Serve warm.

Photo by Kate Lewis
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