A classic for breakfast, and the best of all worlds at lunch or dinner, pancakes are a fluffy and filling treat. 

This recipe by Farm Sanctuary Chef Gail Patak has all of the flavor without the cruelty and cholesterol in dairy and eggs. Pair these pancakes with your favorite syrup today.

Makes 8-10 pancakes

Ingredients:
4 cups all-purpose unbleached flour
2 Tbsp baking powder
1 tsp baking soda
2 cups non-dairy milk
2 Tbsp apple cider vinegar
1 cup water
4 Tbsp vegan butter, melted and cooled
1 tsp pure vanilla extract
3 cups granola

For topping:
2 Tbsp maple syrup
2-3 cups blueberries, fresh or frozen
1 tsp cinnamon

Prep instructions:
Place all dry ingredients into a large mixing bowl. In a separate small bowl, place the non-dairy milk and apple cider vinegar and set aside to sit for around 3 minutes to create buttermilk. Add buttermilk, vanilla, butter, water, and maple syrup to the dry ingredients and mix until well blended but still a little lumpy.

To cook:
Heat a large non-stick pan on high until hot. Test the heat by adding a drop of water to the pan. If the water bubbles, it’s ready to use. Ladle about ¼ cup of batter into hot pan. Reduce heat to medium-high. Add about 2 Tbsp of granola and top with another ¼ cup of batter. Flip after about 4 minutes, or when bubbles appear on batter, and it is easily flipped. Cook for another few minutes until both sides are golden. Repeat with the remaining batter.

Blueberry topping: place 2-3 cups of fresh or frozen blueberries into a hot non-stick pan on medium heat. Add the maple syrup and the cinnamon and let heat for about 3 minutes, stirring to keep from sticking.

Serve blueberries hot over prepared pancakes.