Blackberry Pancake Recipe

In a small bowl combine almond milk and apple cider vinegar. Mix and allow it to rest for 5 minutes to create a non-dairy buttermilk.
After 5 minutes, add the egg, oil, and vanilla in and fully mix.
In a separate bowl add the flour, sugar, baking soda, baking powder, and sea salt. Whisk the dry ingredients until combined, and then pour in the wet ingredients.
Mix until the wet and dry are just combine. A few lumps are okay!
If your blackberries are large, chop into small pieces and then add into the pancake batter. Mix gently and a minimal amount. Over-mixing will cause the batter to turn purple.
To cook the blackberry pancakes, heat a large skillet to medium heat and add a little oil or melted butter. When hot, pour the pancakes batter in and cook on the first side for 3 minutes. When you see bubbles begin to form and the edges seem cooked, flip and cook another 2-3 minutes. Repeat with the remaining batter.
Enjoy with butter, maple syrup and extra berries!