Vegan Buttermilk Pancakes w/ Blueberries & Brown Sugar Butter

Directions

1. In a large measuring cup, combine the 3/4 cup almond milk and apple cider vinegar. Stir and set aside — it will curdle and thicken into vegan buttermilk. Optional: if you don't like the ACV smell, use lemon juice instead of the apple cider vinegar (regular vinegar won't work here).
2. In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
3. Once thickened, add the avocado oil, maple syrup, and vanilla extract to the buttermilk mixture and stir until well combined.
4. Pour the wet ingredients into the dry ingredients and stir to combine. If the batter is too thick, add the extra 3 Tbsp of almond milk. Optional: rest the batter 5–10 minutes before cooking — it hydrates the flour and lets the baking powder start working; visibly fluffier pancakes. Optional: don’t overmix — lumps are fine; over-stirred batter makes dense, rubbery pancakes.
5. Lightly grease a frying pan with oil and place over medium heat. Add 1/4 cup of batter at a time. When bubbles form on the surface (about 1–2 minutes), flip and cook 2 minutes more. Serve immediately or keep warm while you make the toppings. Optional: cook the first pancake as a heat test — medium-low is the target; too hot burns the outside before the inside sets.

Brown Sugar Butter

6. In a medium mixing bowl, beat the vegan butter, brown sugar, and cinnamon with a hand mixer until well combined, about 2 minutes. Refrigerate until ready to use.

Blueberry Compote

7. In a medium pan, combine 1 cup of the blueberries, the water, cane sugar, and lemon juice. Cook over medium-low heat for 10 minutes, stirring constantly. Add the remaining 1 cup of blueberries and cook for 8 more minutes, stirring constantly.
8. Remove from the heat.
9. Tip: if the compote gets too thick, loosen it with a teaspoon of water at a time.