Ingredient

• 1½ cups all-purpose flour
• 2 tablespoons cane sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/2 teaspoon cinnamon
• Heaping ¼ teaspoon sea salt
• 1 large egg
• 1 cup plus 3 tablespoons almond milk
• ½ cup plain whole milk Greek yogurt
• 2 tablespoons avocado oil, plus more for brushing
• 1½ teaspoons vanilla extract
• 2 cups blueberries, fresh or thawed frozen*
• Maple syrup, for serving

Direction

1. In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
2. In a medium bowl, whisk together the egg, almond milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.
3. Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown. Serve with maple syrup.