Makes about 22 pancakes
In a large bowl, combine lemon juice and milk and set aside while preparing the other ingredients.
In a blender, add the oil, maple syrup, vanilla, Vegetarian Traveler, baking soda, salt and lemon milk mixture. Blend on high until smooth. Add the flour and pulse until just combined.
Mix in the optional blueberries or coco nibs, if using.
Spray with oil a large skillet over medium low heat. The skillet will grow hotter over time, so turn it down if it starts to smoke.
Drop tablespoons of batter onto the skillet in batches. These pancakes cook fast! When bubbles begin to set around the edges of the pancake and the skillet-side is golden (peek under), gently flip them over. Continue to cook 1 to 2 minutes or until the pancake is set.
Serve stacked high drizzled with warm maple syrup.
Vegetarian Traveler® Toasted Bean Blends adds 15-17 grams of plant based protein to help complete your meal. All varieties are Vegan Certified. All Toasted Bean Blends add a mild crunch that works harmoniously in food and with very mild flavor.
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