1 1/2 cups All-Purpose Flour (For the base)

1 tbsp Baking Powder (To ensure fluffiness)

1/4 tsp Salt (To balance the flavors)

2 tbsp Sugar (Can use maple syrup as an alternative, for sweetness)

1 1/4 cups Almond Milk (Or any plant-based milk, for moisture)

1/4 cup Peanut Butter (Creamy, for rich flavor)

1 tsp Vanilla Extract (For aroma)

1 cup Blueberries (Fresh or frozen, for bursts of flavor)

Cooking Spray or Vegan Butter (For cooking)

Cook Mode Prevent your screen from going dark

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, mix the almond milk, peanut butter, and vanilla extract until smooth. If the peanut butter is too thick, gently warm it to achieve a runnier consistency before mixing.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the blueberries, being careful not to crush them.

Heat a non-stick pan or griddle over medium heat and lightly coat with cooking spray or vegan butter.
Using a ladle or cup, pour batter onto the hot pan to form pancakes of your desired size. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve the pancakes hot, with a dollop of peanut butter, a sprinkle of fresh blueberries, and a drizzle of maple syrup for extra indulgence.