Blueberry Buttermilk Pancakes

**UPDATE!!  Try them with bread flour - even fluffier!!!
I wanted to find a healthier alternative to Bisquick - no offense Bisquick, I enjoyed you throughout my childhood.  This recipe took me quite some time to perfect and comes from combining/veganizing a few different recipes.  It's hearty but fluffy at the same time, and with the maple cinnamon butter Michael made, it's a little bite of heaven in your mouth!

Makes about 15-18 medium pancakes

Ingredients:
2 cups milk of your choice (we use almond)
2 tsp Apple Cider Vinegar
3 1⁄2 tsp Enger-G egg replacer
1 tsp vanilla extract
2 cups unbleached all-purpose flour OR BREAD FLOUR
1 1⁄2 tsp baking powder
1 tsp baking soda
pinch of salt
4 Tbsp. sugar
2 Tbsp. butter, melted
about 3/4 cup frozen blueberries, thawed

Directions:
1. Heat a griddle or pan to medium-low
2. Combine apple cider vinegar and milk and set aside to curdle (this is your buttermilk)
4. In a large bowl, whisk together flour, baking powder, baking soda, egg replacer, salt and sugar
4.  In a medium bowl, whisk together buttermilk and vanilla
5. Add wet ingredients to dry ingredients and stir until there are no lumps.  Fold in melted butter.  Do not over-mix as your pancakes won't be as fluffy.
6. Turn up the heat on your pan to medium
7. *Allow batter to sit for 3-4 minutes* This is an important step as I and a lot of other pancake makers believe it makes fluffier pancakes.  Something about the leavening setting in....
8. If using a non-stick griddle, you don't need cooking spray or oil, otherwise, this is the time to spray or oil your pan.
9. TEST EM'! make a small tester pancake.  See if you have enough heat/too much heat/enough oil, too much oil, etc...
10.  Using a 1⁄4 cup measuring cup, pour batter onto griddle.  Spoon the blueberries on each pancake.  It's fine to mix the blueberries into the batter but your batter will be blue and the blueberries might get smushed - I prefer to sprinkle them on when the batter is on the griddle.
11. Allow pancakes to sit about 1 1⁄2 to 2 minutes depending on how hot your pan is.  They are ready to be flipped when the outer ring isn't gooey anymore and there are bubbles forming in the center.  Like this:

12. Flip and cook for another 40 seconds to a minute until cooked all the way through.  I keep cooked pancakes stacked on a plate with a towel draped over them to keep them warm.  The towel allows some steam to escape so they don't get soggy.

Serve these guys right away with maple syrup and maple cinnamon butter.  They're best when they're hot and fluffy!

Maple Cinnamon Butter (this recipe can be played around with to your liking)
4 Tbsp butter, softened
2 tsp maple syrup
1 tsp honey or agave
couple dashes of cinnamon