Buttermilk Pancakes

I was thinking, maybe I should come up with a clever name and post breakfast type foods on a specific day. Probably Sunday since that's when I have my fancy breakfasts. Well, by fancy I mean something other than just a banana. Anyway, if you have any suggestions of what my breakfast day should be called, please let me know! I'll try to do a little brainstorming myself.

This week I tweaked a vegan pancake recipe from my fav cookbook Get Healthy, Go Vegan. Using a skill I learned while making the Cinnamon Rolls, I turned my vanilla soy milk into buttermilk which I personally think made these pancakes so much better.

Vegan Buttermilk Pancakes
What You Need:

• 1 1/3 cup flour
• 1/2 tsp salt
• 4 tsp baking powder
• 1 1/3 cup (vanilla) soy milk
• 1 tbsp white distilled vinegar 
• blueberries (optional)

The Process: 

1. Pour the vinegar into a cup containing the soy milk and let it sit for about 5 minutes.
2. Meanwhile, mix the dry ingredients and heat the pan. 
3. Once the 'buttermilk' is ready, add it to the dry ingredients and mix in the blueberries if you chose to have them. 
4. Poor the batter onto a non-stick pan or oiled pan. Flip when it starts to bubble, about 1-2 minutes per side. 

I hope you all have a wonderful Mother's Day!