Over a very low heat, warm a griddle pan. While the pan is warming, mix the almond milk and vinegar, set aside.
In a large mixing bowl, add all of the dry ingredients. Mix well. In the same bowl, add all of the wet ingredients except the blueberries. When the mixture is well incorporated, add the berries.
Increase the heat of the griddle (pan) to medium heat. Scoop a small amount (about 1/3-1/2 cup) of pancake mixture to the griddle. Fit as many as you can/want! Allow to cook for 2-3 minutes, or until the pancakes begin to bubble. Flip the pancake and cook for another 1-2 minutes.
I served mine with blueberry maple syrup! I also used frozen blueberries. My local market had fresh blueberries on sale last month and I bought 5 pounds and froze them!
Notes
This recipe uses blueberries, but you can add any fruit you love or whichever one is in season! Raspberries would be super yummy! Or some sliced apple which would go perfectly with the cinnamon!