Fish Free Blueberry Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.7(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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 tipUse 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 tipUse 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 panChef's tipUse 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!