Fish Free Chocolate Chip Pancakes

Total time35 min

Prep time10 min

Cook time20 min

4.8

(16)

About Fig

Fig 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 tbsp granulated sugar
2 tsp baking powder
¼ tsp baking soda
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.
2 tbsp unsalted butter, melted and slightly cooled
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
½ cup semi-sweet chocolate chips

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.

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, sugar, baking powder, baking soda, and salt.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!