Super Moist Vegan Blueberry Yogurt Pancakes

The Delicious Ingredient In Today's Pancakes!

Pancakes again?
Its not even Saturday.
Not even remotely close to the weekend.
Is it okay to have a hump day pancake?
I say yes and no one better disagree! Haha. :)

Ingredients

1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
pinch of salt
2 tablespoons sugar
1 cup soy milk (I used 8th Continent, my fave!)
1 tablespoon apple cider vinegar
2 tablespoons olive oil
2 tablespoons unsweetened applesauce
3/4 container of So Delicious Cultured Blueberry Coconut Milk (may need 2, but I managed with 1)

Heat non-stick skillet.
Mix dry and wet ingredients in separate bowls.
Combine, making sure to evenly coat dry bits.

Fold in the yogurt!

Pour 1/4 cup of batter into hot non-stick skillet.

It got pinched a bit! Sorry.  Heehee!

Placing not even 1/2 teaspoon of So Delicious Cultured Blueberry Coconut Milk Yogurt in between.

Again.

And again!

Unfortunately my blueberries went bad. Wish I had known that yesterday. Oh well, cherries are a nice substitute!

Part of this complete breakfast- cherry and maple syrup topped pancakes, POM Wonderful Pomegranate/Cherry, & 8th Continent Soy Milk.

Pancakes turned out airy, sweet, and super duper moist.
No need for a bunch of syrup. Just a bit of fruit and a fork will do.
Plus a glass of plain soy milk of course!
POM Wonderful will be for later....
Lightly spreading yogurt in between the little cakes instead of butter adds a special element, melting beautifully onto each layer, moisturizing brown slightly crisp skin, and scenting kitchen area with fragrant blueberry aroma. It's quite pleasant considering that the only other blueberries around were the molding ones left in the fridge. (insert sad face)
Pretty yummy and awesome, this recipe is definitely a keeper, calling for early celebration- making more!!!!
But I'm sooooooo stuffed right now! Holy cow!
Let me just "moo, moo, moo" right along....