Dairy Free Blueberry Pancakes

Total time35 min

Prep time10 min

Cook time20 min

4.7

(29)

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
¼ tsp salt
1 ¼ cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp white vinegar
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For cooking

1 tsp unsalted butter or neutral oil, for the pan
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

maple syrup, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

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