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How to make vegan American-style pancakes

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Unlike English pancakes, American ones are thick & fluffy and are served for breakfast with syrup. These tender and delicious pancakes can be made with or without blueberries.
What you'll need: 
110g plain flour
1-1/2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt plus 1/8 teaspoon cinnamon
100ml soya milk plus 50ml water
1-1/2 tablespoons mild vegetable oil plus 1/2 teaspoon pure vanilla extract
60g fresh blueberries (optional)
Groundnut oil for frying
Margarine and maple syrup or fruit syrup, for serving
Heavy pan (preferably cast iron), slotted turner
1: 
Mix together flour, sugar, baking powder, salt and cinnamon in a medium bowl.
2: 
With a fork, whisk together soya milk, water, vegetable oil and vanilla extract in a measuring cup.
3: 
Heat a heavy pan on medium-low heat. Also put a couple of plates in the oven to warm.
4: 
Stir wet ingredients into dry until combined. Add blueberries, if using, and stir to mix them in. The batter does not have to be completely smooth; a few lumps are okay.
5: 
When pan is hot, add a little groundnut oil to lightly coat the bottom. Spoon batter into pan to make pancakes about 10cm in diameter.
6: 
Cook until pancakes begin to form bubbles on the surface and look set at the edges, about three to four minutes. Then flip them over using a slotted turner, and cook until the other side is golden, about another two to three minutes. As pancakes are cooked, place in the oven, in a single layer on warmed plates.
7: 
Serve with margarine and maple syrup or fruit syrup.
Conclusion: 
Makes four 10-cm pancakes, enough for two servings.
Tips: 
Recipe can easily be halved if you are cooking for one.

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