For the Pancakes:
1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined.
2. In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes until it curdles and resembles buttermilk.
3. Add the grape seed oil, almond, and vanilla extract to the buttermilk mixture and whisk together.
4. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Do not overmix the batter; it’s okay if there are a few lumps.
5. Heat a non-stick pan over medium heat. Grease the pan with cooking spray or a small amount of vegetable oil.
6. Using a 1/4 measuring cup, scoop the batter onto the hot pan. Cook until bubbles form on the surface of the pancake and the edges start to look set.
7. Flip the pancake and cook until the other side is lightly browned.
8. Serve warm with your favorite toppings, such as vegan butter, maple syrup, and the Divine Blueberry Topping.
For the Divine Blueberry Topping:
1. Place fresh blueberries, vegan butter, sugar, and the juice from 1/2 lemon in a small saucepan on medium heat.
2. Bring the mixture to a boil, then simmer until it thickens.
3. Remove from heat and allow to cool before serving.
