There is nothing like pancakes on a lazy sunday morning, right?

1. In a medium mixing bowl sift dry ingredients (flour through salt) - make a well in the center and add your wet ingredients (canola oil through non-dairy milk) stir until just moistened, small clumps are okay. stir in blueberries.

2. Heat a skillet over medium-low heat, if using butter add a small dollop of butter to the frying pan, griddle or skillet. pour a 1/4 cup of batter for smaller pancakes or a 1/2 cup for larger - cook as many pancakes at a time as your pan can easily accommodate leaving enough room to easily flip each pancake. cook until small bubbles form on the surface of the pancakes, then flip and cook for a few more min.

3. Keep pancakes warm in a 170degree oven on an oven safe serving platter while you prepare the remaining pancakes or cook to order serving the pancakes hot off the griddle.

4. Enjoy with pure maple syrup, vegan ice-cream and your favourite cup of tea or coffee!