Eosinophilic Esophagitis Friendly Dairy Free Pancakes

Total time35 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Dairy Free Pancakes

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Ingredients

4 servings

1 cup dairy free milk
OATLY! 100% VEGAN THE ORIGINAL OAT MILK Ripple Unsweetened Original Plant-Based Milk Planet Oat® Extra Creamy Original Oat Milk Califia Farms Zero Sugar Oat Milk - 48 Fl. Oz.Pacific Foods Original Hemp Milk
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1 tbsp apple cider vinegar
1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
¼ tsp salt
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp dairy free butter, melted
1 tsp vanilla extract

For the pan

1–2 tsp dairy free butter oil or neutral oil, for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the dairy free milk and apple cider vinegar in a small bowl and set aside for 5 minutes, until slightly curdled.
2
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.

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