Whisk the vinegar into the non-dairy milk. Set aside to rest for 10 minutes.
Blueberry Pancakes
Mix your dry ingredients in a large bowl.
Make a well in the dry ingredients and pour the buttermilk, egg, and vanilla Whisk the ingredients together just until blended. If the batter seems too thick, thin it with 1 to 2 tablespoons of oat milk. A few lumps are fine.
Gently fold the blueberries into the batter
Heat a large skillet or griddle over medium heat and coat with oil to prevent sticking. For each pancake, pour ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. When bubbles begin to form and "pop" on the pancake's surface, after about 2-3 minutes, and the outer edge looks done, flip it over and cook for an additional minute.
Keep pancakes warm until serving by placing in a single layer on a baking sheet in an oven set to 200 F degrees.
Notes
*Double-check your flour mix as it may contain dry milk powder.
**Omit xanthan gum if your flour already contains.
You can use fresh or frozen blueberries for this recipe.
Not avoiding dairy? Use regular buttermilk instead.