FLUFFY VEGAN BUTTERMILK BLUEBERRY PANCAKES

Contents:
1/2 cup soy milk (120mL)
1/2 tablespoon apple cider vinegar
1/2 cup all-purpose flour (62.5g)
1 tablespoon melted vegan butter (+ more for greasing the pan)
1 tablespoon of sugar
1 pinch of sea salt
1 teaspoon baking powder
1/8 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup frozen blueberries (or 2-3 tablespoons dark chocolate chips)
Maple syrup (for serving)